Sizzling Mexican Chicken and Fiesta Rice Skillet

Pat dry 380g chicken thighs with paper towels and cut into 1-inch cubes; season evenly with 1 tsp salt and 0.5 tsp black pepper.

Peel and finely dice 1 yellow onion; wash, seed, and chop 2 bell peppers into 1/2-inch pieces; peel and mince 4 cloves of garlic.

Heat 1.5 tbsp vegetable oil in a large, deep skillet over medium-high heat. Add the chicken and sear for 6 minutes until golden brown on all sides, then remove chicken and set aside.

In the same skillet, add 0.75 tbsp vegetable oil and sauté the diced onion and chopped bell peppers for 5 minutes until the vegetables are softened and slightly charred.

Stir in the 4 minced garlic cloves, 1.5 tsp ground cumin, and 1.5 tsp chili powder; cook for 1 minute until the spices are fragrant and toast slightly.

Add 1 cup long-grain white rice to the skillet and stir for 2 minutes to coat the grains in the spiced oil and toast them.

Pour in 2 cups chicken broth, add 0.5 cup rinsed and drained black beans, and return the seared chicken and any juices to the skillet.

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

Remove the skillet from the heat and let it rest, covered, for 3 minutes. Squeeze the juice of 1 lime over the rice and fluff the mixture with a fork.

Set aside approximately 1/3 of the chicken and rice mixture in an airtight container for tomorrow's lunch before serving the remaining portions.