For the chicken:

• 1 pound boneless, skinless chicken breast, cut into 1/4-inch strips
• 1 1/2 tablespoons chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil

For the rice:

• 3 cups water
• 1 1/2 cups brown basmati rice or brown jasmine rice, rinsed
• 1/4 cup chopped fresh cilantro
• Juice of one large lime

For the beans:

• 2 teaspoons canola oil
• 1 garlic clove, minced
• 1 (15 ounce) can pinto beans or black beans, drained and rinsed well

For the toppings:

• 1 1/2 cups shredded Cabot Light Cheddar or Cabot Pepper Jack
• 1 avocado, peeled, pitted and sliced
• Shredded romaine lettuce
• Diced onions
• Fresh Salsa
• Cilantro
• Corn tortillas