In a large skillet or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the chicken and season with garlic powder, onion powder, paprika, dillweed, cumin, salt, and cayenne. Cook for 5-7 minutes until browned.
Add the chopped onion, red bell pepper, and green bell pepper. Stir and cook for another 3-4 minutes until tender.
Stir in the rinsed black beans and fire-roasted diced tomatoes. Simmer for 5 minutes to meld flavors.
Add the instant brown rice and chicken stock. Stir to combine and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes until rice is tender.
Remove from heat and sprinkle grated cheddar cheese on top. Cover and let sit until cheese melts.
Serve hot, garnished with optional toppings like cilantro, avocado, or Greek yogurt.
