Pan-Seared Cumin Chicken with Black Beans and White Rice

In a medium pot, combine 270g uncooked long-grain white rice, 2.75 cups of water, and 0.5 tsp salt. Bring to a boil over high heat, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let sit covered for 5 minutes, then fluff with a fork.

While the rice cooks, prepare the vegetables and protein. Wash 3 medium bell peppers, remove the seeds, and slice them into thin strips. Pat dry 700g raw boneless skinless chicken breast with paper towels (do not wash), then cut into bite-sized cubes.

In a medium bowl, toss the cubed chicken with 1.5 tbsp ground cumin, 1 tbsp chili powder, 1 tsp salt, and 1 tsp black pepper until every piece is evenly coated with the spice mixture.

Heat 2.5 tbsp vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer. Sear without moving for 3 minutes to get a nice crust, then stir and cook for another 4 to 5 minutes until the chicken is cooked through and no longer pink.

Transfer the cooked chicken to a clean plate and set aside.

In the same skillet, add the remaining 2 tbsp vegetable oil over medium heat. Add the sliced bell peppers and sauté for 4 minutes until they begin to soften.

Drain and rinse 2 cans of black beans. Add the drained black beans to the skillet with the bell peppers, and cook for 3 minutes until heated through. Season with a pinch of salt to taste.

Divide the cooked white rice, the sautéed peppers and black beans, and the pan-seared cumin chicken evenly among 6 meal-prep containers.