Mexican chicken dinner - Cook with Carla

Ingredients

• 1 cup of white rice, long-grain works best
• 1 pound chicken (boneless thighs or breasts), chopped into small chunks
• 1 cup of corn, frozen or canned is fine
• One 15-ounce can of black beans, rinsed and drained
• 1 lime, squeeze out the juice
• Cilantro, roughly chop it for garnishing
• A medium-sized onion, dice it up
• 1 red or green bell pepper, diced into small pieces
• 1 teaspoon each of chili powder, cumin, and garlic powder
• A sprinkle of salt and black pepper to your taste
• 2 tablespoons of olive oil for cooking
• Shredded cheese for extra creaminess
• Some sliced avocado for a creamy touch
• A few slices of jalapeños if you like it hot
• A dollop of sour cream to cool things down