Cheesy Southwest Chicken Rice Bowls

Stir in the black pepper, crushed red pepper, ground cumin, and taco seasoning. Cook for 1 minute to toast the spices and coat the vegetables evenly.

Add the chicken pieces to the pot and stir well. Cook for 8 to 10 minutes, stirring often, until the chicken is fully cooked and no longer pink in the center.

Pour in the black beans with their liquid, the diced tomatoes with green chiles, and the water. Stir to combine, bring the mixture to a gentle boil, then reduce the heat and simmer for 5 to 8 minutes so the flavors meld and the sauce thickens slightly.

Spoon hot cooked white rice into serving bowls.

Top each bowl with a generous scoop of the chicken and bean mixture.

Scatter crushed tortilla chips over the top for crunch.

Finish with shredded cheddar cheese and serve warm.