In a large skillet, heat 1 Tbsp olive oil over medium high heat and brown chicken.
Remove from heat and set aside before fully cooked.
Part 2 – Cook in One Pot
In same pan, heat 1 Tbsp olive oil over medium high. Saute rice until lightly browned.
Stir in beans, canned tomatoes, seasonings, and chicken stock broth. Bring to a boil.
Place chicken on top (Do not stir into rice). Lower the heat to get to simmering instead of boiling. Simmer covered until rice is tender and chicken is cooked through/no longer pink – about 20-25 minutes.
Part 3 – Garnish & Serve
Remove from heat and serve with cheese, tomato, and green onions as toppings.