Chili-Lime Chicken Fajita Skillet with White Rice

Wash and slice 3 whole bell peppers into thin strips. Slice 27 ounces of raw chicken breasts into thin, bite-sized strips. Cut 1 fresh lime in half. Drain and rinse 15 ounces of black beans.

In a medium saucepan, combine 1 3/4 cups of uncooked long-grain white rice, 3 1/2 cups of water, 1 1/2 tablespoons of vegetable oil, and 1/2 teaspoon of salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15 minutes until the water is completely absorbed. Remove from heat and let rest covered for 5 minutes.

In a medium bowl, toss the sliced chicken with 1 tablespoon of chili powder, 1 1/2 teaspoons of ground cumin, 1 teaspoon of salt, and 1 teaspoon of black pepper until evenly coated.

Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the seasoned chicken strips in a single layer and sear without moving for 3 to 4 minutes to develop a golden crust, then stir and cook for another 3 minutes until cooked through. Transfer the chicken to a plate and set aside.

Add the remaining 2 tablespoons of vegetable oil to the same skillet over medium-high heat. Add the sliced bell peppers and sauté for 4 to 5 minutes until they are tender-crisp and slightly charred.

Stir the rinsed black beans into the skillet with the peppers and cook for 2 minutes to heat through.

Return the cooked chicken and any collected juices to the skillet. Squeeze the juice of the fresh lime over the chicken and vegetables, tossing everything together for 1 minute to combine.

Fluff the cooked white rice with a fork. Divide the rice evenly among 6 plates and top with the chili-lime chicken, peppers, and black beans.