First, add your corn oil to a large skillet over the stovetop on medium heat. Next, add chicken chunks, season with salt and pepper and cook until no longer pink.

Next, add instant brown rice, tomato sauce, hot water, and all the seasonings (chili powder, cumin, salt, oregano, onion powder, garlic powder and black pepper). Stir and allow the mixture to come to a boil. Reduce the heat, cover, and let it simmer on low heat for about 10-12 minutes, or just until the rice is tender and the liquids have mostly cooked into the mixture. 

Remove the pan from the heat and stir in the rinsed and drained black beans and 1/2 c. shredded Mexican cheese blend. Serve, topped with sliced olives, Romaine lettuce, additional shredded Mexican cheese, sour cream and diced tomatoes.