In a deep, coverable pan, sauté onion and garlic in about 1-2 tbsp of olive oil with a pinch of salt and pepper on medium high heat until onions become translucent.

Add black beans, carrots, chicken and South of My Border Mexican Blend or substitute spices, and brown (approximately one minute or so).

Add rice and sauté until rice becomes slightly translucent (another minute or so).

Add chicken broth, water, red wine vinegar and lime juice with another pinch of salt. Mix thoroughly and bring to a boil. Cover tightly, lower heat and let simmer for 15 minutes. Turn heat off and let sit and steam for an additional 10 minutes.

Add frozen vegetables and 1/2 of the cheese and stir until the cheese has melted and veggies have warmed. Salt and pepper to taste.

Top with the rest of the cheddar cheese and serve.