¼cupchopped green onions, about 3-4 green onions, roots and wilted outer leaves removed before chopping, OR 1/3 cup chopped cilantro
Salsa and sour cream for serving
Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and ½ tablespoon of the chili powder. Place the chicken in the hot oil and brown , stirring and flipping occasionally, until browned, 2-3 minutes (the chicken doesn’t need to be cooked all the way through because it will finish cooking later). Remove the chicken to a plate.
Add the second tablespoon of oil to the pot and add the onion and rice. Cook on medium-low, stirring for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1 tablespoon chili powder. Cook one minute, and then add the broth and salt (between 1/2 to 1 teaspoon) to taste. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.
Add the chicken to the pot along with the beans, give it all a good stir. Recover the pot and cook on low for 10-12 minutes longer, taking care that the mixture isn’t cooking to hot or else it will burn on the bottom.
Sprinkle the green onions and test a kernel of rice. It should be tender, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so, stirring and checking often to make sure the mixture doesn’t burn.
Fluff the mixture with a fork and serve with salsa and sour cream.