This one-pan meal is easy and flavorful - perfect for weeknight dinners!
Heat 2 tablespoons of avocado oil in a 12-inch cast iron skillet over medium heat. Add the chicken, sprinkle with cumin and chili powder and salt to taste. Cook just until browned. Remove to a plate.
Add remaining tablespoon of avocado oil and the onion. Cook until tender, about 10 minutes. Add the jalapeno and garlic and cook 2 minutes. Add the chicken broth, 1 1/4 tsp salt, and rice. Bring to boil. Add chicken, turn heat down to medium low, cover, and cook 15 minutes.
Stir in the sour cream and half of the black olives.. Sprinkle the cheese on top followed by the remaining black olives. Cover and cook until cheese has melted and rice in tender, about 5-10 minutes.
Serve with extra sour cream, salsa, tomatoes, fresh jalapenos, and cilantro if desired.
Idea from Heather Likes Food