Sauté aromatics: Heat olive oil in a medium pot or deep skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic and cook another 60 seconds, stirring constantly so it doesn't burn.
Bloom the spices: Add 1 tbsp butter, cumin, dried oregano, salt, and black pepper directly into the onion and garlic. Stir for 30–60 seconds until fragrant. This step makes a big difference in depth of flavor.
Add rice and toast: Add the rice to the pot and stir to coat in the butter and spices. Toast for about 1 minute — this adds a subtle nuttiness to the rice.
Add liquids and beans: Pour in the salsa, chicken broth, and water and stir to combine. Add the black beans and bay leaf. Bring to a boil, then reduce heat to low.
Simmer covered: Cover with a tight-fitting lid and simmer on low for 18 minutes. Do not lift the lid — the steam is doing the work.
Add chicken: Remove the lid and gently fold in the canned chicken, breaking it into chunky pieces. Replace the lid and cook for a final 3–3½ minutes just to warm the chicken through.
Finish and rest: Remove from heat. Discard the bay leaf. Stir in the finishing butter and taste — adjust salt if needed. Let it rest uncovered for 5 minutes so the rice firms up slightly.
Serve: Serve straight from the pot. Top with shredded cheese if desired.
Liquid tip: Salsa brands vary in thickness. The water accounts for the fact that salsa isn't pure liquid. If your salsa is very chunky and thick, add an extra ¼ cup (60ml) of water. If it's very watery, you can reduce or skip the water. The goal is enough liquid so the rice doesn't stick to the bottom.
Chicken tip: Since the chicken is pre-cooked, adding it late keeps it tender and juicy rather than dried out.
Rice tip: Long grain white rice works best here. Brown rice will need about 40 minutes and an extra ½ cup (120ml) of liquid.