Quick Sautéed Mexican Ground Chicken with Black Beans, Bell Peppers, and White Rice

In a medium saucepan, combine 1 3/4 cups uncooked long-grain white rice, 3 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to low, cover with a tight-fitting lid, and simmer passively for 15 minutes until all liquid is absorbed.

While the rice is cooking, wash 3 medium bell peppers, cut them open to discard the seeds and ribs, and chop them into 1/2-inch pieces. Peel and mince 4 garlic cloves.

Open 2 cans (15 ounces each) of black beans, pour them into a colander, and rinse thoroughly under cold running water to remove excess sodium and starch.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the chopped bell peppers and minced garlic, sautéing for 3 to 4 minutes until they become fragrant and begin to soften.

Add 2 pounds raw ground chicken to the skillet. Use a sturdy wooden spoon or spatula to break the meat apart into small pieces. Cook and pan-sear for 6 to 8 minutes, stirring occasionally, until the chicken is fully cooked through and no longer pink.

Reduce the heat to medium. Stir in the rinsed black beans, 2 tablespoons chili powder, 1 tablespoon ground cumin, the remaining 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook for an additional 2 to 3 minutes, tossing frequently, to allow the spices to bloom and the beans to heat through.

Remove the skillet and saucepan from the heat. Divide the cooked white rice evenly among 6 meal-prep containers or plates, and top each with equal portions of the hot sautéed Mexican ground chicken mixture.