In a medium bowl, combine the salt, pepper, 1 Tbsp cumin, 1 Tbsp chili powder, garlic powder, and onion powder. Toss chicken in the mixture.
In a large skillet over medium high heat add 1 Tbsp olive oil, then add the seasoned chicken. Cook chicken until browned on each side.
Once browned set chicken to the side while you prepare the rice.
Add 1 Tbsp olive oil to the skillet along with the diced onions. Cook until onions begin to soften, approximately 3-5 minutes.
Add garlic and continue to cook for one minute.
Add corn, black beans, diced tomatoes, 1 tsp Chili powder, 1/2 tsp Cumin, salt and pepper to taste. Stir mixture and cook for 2-3 minutes.
Add water and place the chicken back in the skillet. Bring to a boil, then reduce to a simmer, cover, and continue to cook for about 10 minutes or until chicken is almost cooked through.
Reduce heat to low, add Minute Rice, and cover cooking until liquid is absorbed and chicken is cooked through, approximately 5 minutes.
Garnish with cilantro and sour cream and enjoy!