One Pot Cajun Chicken and Rice

Dice onion and pepper, chop cilantro, mince garlic, zest and juice lime. Set aside.
Mix together your Tony’s Creole Seasoning and your Paprika. Season your chicken with mixture and set aside.
Heat up EVOO in a pot on medium/high heat. Once hot, sear chicken on both sides until 80% cooked. Remove from the pan and set aside. (You can also cover the chicken with a lid to speed up the cooking process after flipping)
On medium/low heat, add chopped onion and pepper to the pan with a little oil and cook for 5-6 minutes (or until soft). Then, add in garlic and cook for 90 seconds.
Add in rice and tomatoes. Stir around until ingredients are coated and mixed together well. Then, add in your chicken stock, cover and cook for 15 minutes on medium heat. Slice chicken into bite size pieces while you wait.
Remove the lid after 15 minutes (rice should be almost done – more similar to an al dente style). Add chicken and black beans into the pot. Season with more creole/paprika mixture, add in lime zest and lime juice (add salt and pepper if preferred). Mix and cook for another 5 minutes.
Turn off heat and let sit for 3-4 minutes. Top with sliced avocado and cilantro. Enjoy!