One-Pot Zesty Mexican Chicken and Rice

Prepare the vegetables and protein: Wash 450g bell peppers, remove seeds, and chop into 1-inch pieces. Dice 1300g raw chicken breast into bite-sized cubes. Shred 150g cheddar cheese using a box grater and set aside.

Open 350g canned black beans, pour into a colander, and rinse thoroughly under cold water to remove excess sodium.

In a large pot or Dutch oven, heat 4 tbsp vegetable oil over medium-high heat. Add the 1300g diced chicken and sauté for 5 minutes until the exterior is browned.

Add the 450g chopped bell peppers to the pot along with 2 tbsp ground cumin, 2 tbsp chili powder, 1 tsp salt, and 1 tsp black pepper. Cook for 3 minutes until the peppers begin to soften and the spices become fragrant.

Add 320g uncooked long-grain white rice to the pot and stir for 1 minute to lightly toast the grains in the oil and spices.

Pour in 400g mild salsa, the 350g rinsed black beans, and 700ml water. Stir well to combine all ingredients, ensuring no rice is stuck to the bottom of the pot.

Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 15-18 minutes, or until the rice is tender and the liquid is fully absorbed.

Remove the pot from the heat. Sprinkle the 150g shredded cheddar cheese over the top, cover again, and let it rest for 2 minutes to allow the cheese to melt.

Fluff the rice gently with a fork to incorporate the melted cheese and serve hot.