Mild Chicken Fajita Bowls with Corn Salsa

Prepare the rice: Rinse 2.5 cups of uncooked long-grain white rice under cold water until clear. In a medium pot, combine the rinsed rice, 5 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes before fluffing with a fork.

Make the corn salsa: Thaw 2 cups of frozen sweet corn. Finely chop 1/2 cup of fresh cilantro. Zest and juice 2 of the limes to get 1 tsp of zest and 2 tbsp of juice. In a medium bowl, stir together the thawed corn, chopped cilantro, lime zest, lime juice, and 1/2 tsp of salt. Set aside to let the flavors marry.

Prep the chicken and vegetables: Pat dry 3.5 lb of raw chicken breasts with paper towels (do not wash chicken). Slice the chicken into thin, even strips. Wash, core, and slice 2 red bell peppers and 2 yellow bell peppers into thin strips. Peel and slice 1 yellow onion into thin strips.

Season the chicken: In a large bowl, toss the sliced chicken strips with 2 tsp of ground cumin, 1 tsp of dried oregano, 1.5 tsp of salt, and 1 tsp of black pepper until evenly coated.

Sear the chicken: Heat 2 tbsp of olive oil in a large skillet or cast-iron pan over medium-high heat. Working in batches to avoid crowding the pan, add the chicken strips and sear for 5 to 6 minutes per batch, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer the cooked chicken to a clean plate.

Sauté the vegetables: In the same skillet, add another 1 tbsp of olive oil. Add the sliced bell peppers and yellow onion. Sauté over medium heat for 6 to 8 minutes, stirring frequently, until the vegetables are tender-crisp and slightly charred around the edges. Season with 1/2 tsp of salt.

Reserve chicken for Day 3: Weigh or set aside 1.5 lb of the cooked chicken strips. Place this portion into an airtight container and store in the refrigerator for tomorrow's dinner.

Modify for toddler: Take a small portion of the remaining cooked chicken (about 1/2 cup) and a few slices of cooked peppers and onions. Chop them very finely into tiny, toddler-safe bites.

Assemble the bowls: Slice the remaining 1 lime into wedges. Assemble the bowls for the family by layering the fluffed white rice, the remaining fajita chicken, sautéed peppers and onions, and the sweet corn salsa. Serve with 1 cup of sour cream and lime wedges on the side.