Chicken and yellow rice risotto

Chicken cut into bite sized chunks (breast or thighs both work great), the amount is variable but we usually use about a pound
Olive oil
1 white or spanish onion diced
1 or 2 green bell peppers (1 large or 2 small)
2 cups Arborio rice
6-7 cups chicken stock
1 can black beans, drained

Heat a large heavy bottomed pan over medium high with enough olive oil to coat the bottom
Coat chicken with the spice blend and add to pan, if there's any remaining spices save them and add with the onions and peppers
Let chicken brown on all sides and then remove it into a bowl (it will finish cooking in the rice)
Add onion and bell pepper to the pan, if there's not much oil left add more
Start heating the chicken stock in a separate pan, you want to hold the stock at a near simmer
Once the onions and peppers have softened and taken on a bit of color, add in the rice and stir. It's important that every rice grain is coated in a thin layer of oil so once again if there's not enough oil add a bit more
Put a cup of your heated stock in the pan, stir and wait for it to be absored. Repeat until all your stock is used and/or rice is to your desired doneness. We like it a little on the al dente side which usually takes about 20 minutes.
About halfway through the stock, introduce the chicken and any accumulated juiced into the rice
Finish by stirring in the black beans and adjusting for seasoning
A finishing pad of butter is a nice touch, but not required