Now, let’s get cooking:

1. Prep the Ingredients:

Start by dicing the chicken breasts, onion, red bell pepper, jalapeño, and mincing the garlic.

2. Brown the Chicken:

In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the diced chicken breasts and cook until browned on all sides. Once browned, remove the chicken from the skillet and set it aside.

3. Sauté the Vegetables:

In the same skillet, add the diced onion, red bell pepper, jalapeño, and minced garlic. Sauté until the vegetables are softened and fragrant.

4. Toast the Rice:

Add the long-grain white rice to the skillet with the sautéed vegetables. Cook, stirring frequently, until the rice is lightly toasted.

5. Add the Flavorful Elements:

Stir in the diced tomatoes with green chilies, black beans, chili powder, cumin, salt, and pepper.

6. Simmer to Perfection:

Return the cooked chicken to the skillet and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to low and cover. Allow it to simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.

7. Melt in the Creaminess:

Once the rice is cooked, stir in the shredded Mexican blend cheese and queso dip until melted and creamy.

8. Garnish and Serve:

Garnish your dish with fresh cilantro and serve with lime wedges on the side, if desired.