– Heat a large skillet over medium-high heat. Add oil then add the chicken and sliced onions. Season generously. Cook until chicken is lightly browned and onions have softened. Remove chicken, onions and any juices to a plate and set aside.
– In the same pan over medium high heat, add the remaining tablespoon of oil. Add rice and cook, stirring often, until the rice is toasted (some grains will be bright white and others will turn golden brown) for about 2 to 3 minutes.
– Turn off heat. Add chicken broth, black beans, and spices. Stir to combine. Add chicken mixture but don’t stir it in. Bring to a boil, then reduce heat to medium low, cover and simmer until rice is cooked, and liquid is absorbed, about 20 minutes.