Spicy Grilled Chicken with Baja Black Beans and Rice

I made this a few weeks ago and Mark LOVED it!! My kids picked out all of the beans and just ate those and avocado slices. This is something that we will defintely make again!! Once again this recipe came from Better Homes and Gardens Ultimate Mexican edition.

Ingredients:
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika or regular paprika (I used regular)
4 skinless, boneless chicken breast halves
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14.5 oz can fire roasted diced tomatoes, undrained
1 1/4 cups long grain rice, uncooked
1 cup black beans, rinsed and drained
1 4oz can diced green chile peppers
1 cup chopped zucchini (1 small)
1 Tbsp snipped fresh cilantro
crumbled cotija cheese
avocado slices (a must in my opinion)

Combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of chicken. Set aside. In a dutch oven combine broth, corn, undrained tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3-5 minutes more or until zucchini is crisp-tender. Stir in cilantro. Meanwhile, grill chicken breasts for 12-15 minutes. Slice each chicken breast and serve with rice mixture. Top with cheese and avocado slices.

Jill