Combine the water, salsa and garlic powder in a large skillet. Heat over medium high heat, stirring every 30 seconds until the mixture comes to a boil.
Add the rice, cover and turn the heat off. Keep the skillet on the burner. Cook for 5-7 minutes. (Rice is done when it is soft).
Add in the shredded chicken and black beans. Mix well.
Top with cheese and optional garnishes. Serve warm. Enjoy!