Spicy Grilled Chicken with Baja Black Beans and Rice

Happy Cinco de Mayo! It's been awhile since I've posted a recipe.  We decided to be festive today and make a Mexican-inspired dinner.  Despite the name, I didn't think the chicken was overly spicy; it was just the right amount of heat.  I liked the veggie-filled rice too.  Overall, a really flavorful and filling dish and easy to prepare and relatively quick to cook.

Spicy Grilled Chicken with Baja Black Beans and Rice
Recipe from Better Homes & Gardens:Ultimate Mexican magazine
Makes 4-6 servings

Ingredients:
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
pinch salt and pepper
4 skinless, boneless chicken breasts (~1&1/2 lbs total)
2 cups broth
1 cup frozen corn kernels
1 cup canned black beans
1 can (14.5oz) fire-roasted diced tomatoes
1 can (4oz) diced green chile peppers
1 cup long grain rice, uncooked
1 cup chopped zucchini (1 small)
1 tablespoon snipped fresh cilantro
crumbled Cotija cheese (optional)
avocado slices (optional)

Directions:
In a small bowl, combine the dry rub ingredients.  Sprinkle over all sides of the chicken breasts and rub in.  Set aside.

In a 4-quart Dutch Oven or pot, combine broth, corn, beans, tomatoes, chiles, and rice.  Bring to a boil, then reduce heat and simmer, covered, for 12 minutes.  Stir in the zucchini and cook for 3-5 more minutes.  Stir in cilantro.

Meanwhile, grill the chicken breasts on a lightly greased grill rack over medium heat for 12-15 minutes, turning once, until chicken is no longer pink in center (160º).   Transfer chicken to a cutting board and let rest for 5 minutes.

Slice the chicken and serve with the rice mixture.  If desired, top with Cotija cheese and avocado.