crumbled queso fresco or shredded Monterey Jack cheese
fresh cilantro leaves
For the Mexican Rice
Heat the oil in a large skillet over medium heat. Cook the bell peppers, onion, and hot pepper until they begin to soften, 3 to 4 minutes. Stir in the rice and garlic and cook for another minute until the rice begins to brown.
Mix in the broth and tomato sauce and bring to a boil. Turn down to low, cover with a lid, and cook until the rice is tender (adding a tablespoon or two more of broth or water if necessary), about 25 to 45 minutes depending on the type of rice and package directions. Season with the 1/4 teaspoon of salt.
For the Beans
Combine all ingredients in a pot over high heat. Bring to a boil, lower to a simmer, and cook while preparing the other ingredients, 10 to 15 minutes. When the liquid evaporates, turn off the heat or add a few more splashes of water.
For the Chicken
Heat the oil in a large skillet over medium-high heat. Cook the onions and peppers until they just begin to soften, 2 to 3 minutes. Add the chicken slices and cook, while stirring, until they are done all the way through (no longer pink in the middle), about 4 to 6 minutes.
Sprinkle in the chili powder, garlic, and salt. Stir to coat, adding another drizzle of olive oil to prevent the pan from drying out. Turn off the heat, squeeze in the lime juice, and scrape the browned bits off the bottom of the pan.
Layer the rice, beans, and chicken/peppers into bowls. Garnish with the desired toppings and serve.
This recipe is dairy-free as long as you don't add sour cream as a topping.