Take 4 big sheets of aluminium foil. Fold the edges of each one to ensure no liquid leaks.
In a large bowl, mix together the rice, the broth, and the canned tomatoes. Split evenly between the 4 aluminium sheets.
Place the rice, the vegetables, and one chicken breast in each papillote.
Add the Tex Mex seasoning as well as the Armstrong Tex Mex shredded cheese and the black beans.
Carefully close each papillote and place on the BBQ grill. Lower the temperature to medium and cook for around 20 minutes. Check if the rice is cooked and continue cooking for a few minutes if necessary.
