Chicken with Cuban style black beans, Spanish rice and a flour tortilla (topped with grated pepper jack)

Bean recipe slightly modified from here:

• olive oil
• 1 medium onion, diced
• 1 bell pepper or banana pepper or cubanelle, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 teaspoon oregano
• 1 (15 ounce) cans black beans, drained and rinsed
• 1/2 cup chicken broth
• salt and pepper to taste
• 1 tablespoon cider vinegar ... this really snaps the recipe ... delicious!
• 1/4 cup cilantro, chopped
• 
  

Directions

1. Heat the oil in a pan over medium-high heat, add the onion and pepper and cook until tender, about 7-10 minutes.
2. Add the garlic, cumin and oregano and cook until fragrant, about a minute.
3. Add the beans and broth, bring to a boil, reduce the heat, cover and simmer for 10 minutes.
4. Season with salt and pepper to taste, mix in the vinegar and cilantro, optionally mash 1/4 of the beans to make it creamy  (I did).

The chicken is a boneless skinless breast which I boiled to cook because I like to create our own broth ... once cooked through I cubed the chicken, sprinkled it with onion power and garlic powder and tossed it in to a hot olive oil coated skillet ... just to golden brown.  Pretty straight forward.