Chicken Fajita Rice Skillet

In a large skillet, heat the oil over medium-high heat. Add the chicken and season it with salt and pepper to taste. Cook the chicken, stirring occasionally, until it begins to brown, about 5 to 6 minutes. Add the onion, green bell pepper, red bell pepper, and yellow bell pepper. Cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the chili powder and garlic powder. Cook until they are fragrant, about 1 minute. Stir in the rice and black beans. Add the chicken broth and diced tomatoes and mix until everything is well combined. Bring the mixture to a boil. Reduce the heat to low and cover the skillet. Cook until the rice is tender and the liquid has been absorbed, about 15 to 17 minutes.

Serve immediately or store in the refrigerator for up to 3 days.