Ingredients
For the Vegetables:
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ small red onion, sliced
- 1 tbsp oil
For the Chicken:
- 2 chicken breasts, pounded to ½ inch thickness
- 1 tbsp taco seasoning
For the Rice:
- 3 cups white rice, cooked (approximately 1 cup uncooked)
- ¼ cup lime juice
- ¼ cup cilantro, chopped
- 1 garlic clove, minced
- 1 tbsp olive oil
- ½ tsp salt, plus more to taste
Additional Toppings:
- 1 ½ cups corn (fresh or frozen)
- 1 cup black beans, rinsed
- 1 cup grape tomatoes, halved
- Guacamole
- Sour cream
- Cilantro for garnish
Instructions
- Cook the Rice: Add 1 cup of uncooked rice and 2.5 cups of water to a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer according to package instructions until water is absorbed and rice is tender.
- Sauté Vegetables: While the rice cooks, heat 1 tablespoon of oil in a large skillet over medium heat. Add the sliced red, orange, and yellow bell peppers along with the sliced red onion. Sauté for 8-10 minutes until vegetables are softened but still slightly crisp. Transfer to a bowl and cover to keep warm.
- Prepare the Chicken: Place chicken breasts on a cutting board and cover with plastic wrap or wax paper. Pound to an even ½ inch thickness for uniform cooking. Sprinkle taco seasoning evenly over both sides and rub in to coat thoroughly.
- Cook the Chicken: In the same skillet, add a little additional oil if needed and heat to medium-high. Place chicken breasts smooth side down and cook uncovered for 4 minutes. Flip, cover with a lid, and cook an additional 6-8 minutes until chicken is cooked through. Transfer to a cutting board and let rest for 10 minutes to retain juices.
- Flavor the Rice: Once rice is cooked, stir in lime juice, chopped cilantro, minced garlic, olive oil, and ½ teaspoon salt. Adjust seasoning as needed and mix well to combine all flavors.
- Assemble Bowls: Slice the rested chicken into strips. Divide the lime cilantro rice evenly into 4 bowls. Top each bowl with chicken strips, sautéed vegetables, corn, black beans, and halved grape tomatoes. Add guacamole, sour cream, and extra cilantro as desired for garnish and flavor. Serve immediately and enjoy!
Notes
- You can substitute brown rice for a healthier option, adjusting the cooking time accordingly.
- For a spicy kick, add jalapeños or a dash of hot sauce to the vegetables or chicken.
- Chicken can be grilled instead of skillet-cooked for a smoky flavor.
- Leftover ingredients can be stored separately in the refrigerator for up to 3 days.
- Feel free to add shredded cheese or lettuce for variation.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
