Season the chicken breasts with salt and pepper and sear them for 3-4 minutes on both sides until golden brown but not fully cooked. Remove to a plate and set aside.
Add remaining oil to the skillet. Sauté onion and bell pepper for 4-5 minutes, or until tender.
1 cup chopped onion, 1 cup chopped bell pepper
Add garlic, cumin, chili powder, oregano, and cayenne pepper, and sauté for 30-60 seconds, until fragrant.
3 cloves garlic, 1½ teaspoons ground cumin, ¾ teaspoon chili powder, ½ teaspoon dried oregano, ⅛-¼ teaspoon ground cayenne pepper
Reduce the heat to medium. Stir in the rice until coated, then add broth, beans, and salsa and bring to a boil, stirring occasionally to prevent sticking.
1 cup uncooked long grain rice, 2 cups low-sodium chicken broth, 15 ounces black beans, 1 cup salsa
Set the chicken over the rice, cover, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.
Remove the lid and stir the rice carefully, checking for doneness. Cover and continue cooking until the rice is fully cooked and the chicken is 165°F internally, about 5-10 minutes. Remove from the heat.
Sprinkle with cheese, cover, and let stand for 5 minutes. Garnish with cilantro if desired.
1 cup freshly shredded cheddar jack cheese, Chopped fresh cilantro
Notes
You can use boneless, skinless chicken thighs instead of breasts, if you prefer.
In place of (or in addition to) the bell pepper, add zucchini or corn.
You can use store-bought taco seasoning in place of the spices.
Fry some chopped bacon in the skillet after the chicken. Remove and drain, then add it back in when you add the chicken back.
Feel free to use whatever salsa you like. Mild, medium, and hot all work well.
You can also use diced tomatoes and chilies (Rotel) instead of salsa.
Feel free to switch up the cheese! Mexican blend would be delicious!
If the chicken sticks while frying, let it cook until it naturally releases from the pan.
Storage: Store Santa Fe chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.