Leftover Zesty Chicken and Bean Bowls

In a small pot, combine 0.5 cup long-grain white rice with 1 cup water and a pinch of salt. Bring to a boil over high heat, then immediately reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes.

While the rice is simmering, wash 1 red bell pepper, remove the stem and seeds, and dice the flesh into 1/2-inch pieces.

Pat 2 boneless skinless chicken breasts dry with a paper towel and dice into bite-sized chunks. Season the chicken pieces evenly with 1 teaspoon chili powder, salt, and pepper.

Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the diced chicken and the diced red bell pepper to the pan.

Sauté the chicken and peppers for 7 to 8 minutes, stirring occasionally, until the chicken is golden brown on the outside and reaches an internal temperature of 165°F.

Open 15 ounces of black beans, drain into a colander, and rinse thoroughly under cold water. Add the rinsed beans to the skillet with the chicken and peppers, cooking for 2 minutes just to heat them through.

Once the rice is finished, fluff it with a fork and stir 1.5 cups of the cooked rice directly into the skillet with the chicken and bean mixture to combine.

Divide the mixture into two bowls. Sprinkle 0.25 cup shredded cheddar cheese over each bowl.

Cut 1 lime in half and squeeze the juice of half a lime over each bowl just before serving to provide a bright, zesty finish.