• Cook your Spanish rice according to package directions, then let it cool.
• Trim the fat from the chicken filets and then cut them in half, length-wise.
• In a small bowl mix together the chili powder, cumin, salt and pepper. Season the chicken on both sides by sprinkling spice mixture. Use up the whole spice mixture.
• In a large skillet over medium-high heat add olive oil and chicken. Cook the chicken until tender, around 4-5 minutes each side, until chicken is no longer pink inside. Remove from the pan and place on a cutting board to rest for about 5 minutes. Then slice into thin strips.
• Using a fine mesh strainer, drain and rinse black beans until rinse water runs clear. Set aside and allow to drip until mostly dry.
• Place all 8 bowls individually on your surface.
• Equally divide Spanish rice into each bowl.
• If using salsa, spread about 1 tbsp (15 mL) salsa over the rice. 
• Top rice with 2 tbsp (30 mL) shredded cheese.
• Evenly divide cooked sliced chicken into all bowls; about 1/4 cup (60 mL) chicken to each bowl.  
• Add about 1/4 cup (60 mL) black beans over chicken, dividing beans equally among bowls. 
• Cover each bowl with air-tight lid or cover with a square of plastic wrap, pressing down, making sure to remove as much air as possible, then cover with foil or lid. Label and freeze. Or keep in the fridge for up to one week.

REHEATING

• From fridge: Remove foil and plastic wrap. Place into microwave safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute. Stir. Continue cooking on high for an additional 30 seconds to 1 minute until heated through. Top with desired toppings and serve.
• From freezer: Remove frozen bowl from freezer. Remove foil and plastic wrap. Place onto microwave-safe bowl or plate if necessary. Microwave on high covered with plastic wrap, for 1 minute 30 seconds. Stir. Continue cooking on high for an additional 1 minute 30 seconds or until heated through. Top with desired toppings and serve.