Cumin-Spiced Chicken Breast with Black Beans, Rice, and Bell Peppers

Rinse 6 cups of dry white rice under cold water until the water runs clear.

In a large pot, combine the 6 cups of rinsed white rice with 12 cups of water and 1 tsp of salt. Bring to a boil over high heat, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let steam covered for an additional 5 minutes.

While the rice cooks, wash 6 large bell peppers, remove the seeds, and slice them into thin strips. Slice 5 lbs of raw chicken breasts into thin, even strips.

In a small bowl, mix together 2 tbsp of ground cumin, 2 tbsp of chili powder, 1.5 tbsp of garlic powder, 2 tsp of salt, and 1 tsp of black pepper. Season the 5 lbs of chicken strips evenly with this spice mixture.

Heat 3 tbsp of cooking oil in a large skillet over medium-high heat. Pan-sear the seasoned chicken strips in batches to avoid crowding the pan, cooking for 5 to 6 minutes per side until the internal temperature reaches 165°F. Transfer the cooked chicken to a clean bowl and set aside.

In the same skillet, add another 3 tbsp of cooking oil. Add the sliced 6 bell peppers and sauté for 6 to 8 minutes over medium-high heat until they are tender-crisp and show slight charred edges.

Drain and rinse 4 cans of black beans. In a separate saucepan, combine the black beans with the freshly squeezed juice of 3 limes and a pinch of salt. Warm over medium heat for 5 minutes, stirring occasionally.

To prepare for Day 2 dinner, measure out exactly half of the cooked chicken (2.5 lbs), half of the cooked bell peppers (3 peppers' worth), half of the cooked white rice, and half of the warm black beans. Transfer these portions into airtight containers and store them in the refrigerator.

Divide the remaining half of the chicken, bell peppers, rice, and black beans into 3 equal portions to serve for tonight's dinner.