Chili Crusted Chicken with Rice and Beans

3 tablespoons chili powder
1 teaspoon paprika
1 teaspoon cumin powder
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/8 teaspoon cinnamon
2 chicken breast halves without skin, cut in 2" pieces
2 tablespoons olive oil
1 1/2 cup Mexican rice without tomatoes, see recipe under side dish
15 ounces tomatoes, canned, crushed
15 ounces black beans, drained
5 ounces corn, canned, drained


Combine the 1st 6 ingredients in a large Ziploc bag. Add chicken pieces, shake to coat, set aside. In a large pot, heat oil over medium heat; add chicken. Sauté chicken until completely cooked 5-7 minutes. Remove chicken and oil to a holding bowl. In the same pan prepare rice per directions with the crushed tomatoes. When rice is done add beans, corn and chicken and oil. Cook over medium heat until heated through, about 5 minutes. Serve with sour cream.