Smoky chicken & pepper bowls

Ingredients

• 680 g boneless skinless chicken thighs, cut into 1-inch pieces
• 1 cup dry long-grain rice
• 2 cups water
• 450 g red and yellow bell peppers, sliced
• 150 g red onion, sliced
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp kosher salt
• 1 lime, cut into wedges

Let’s make it

1. Rinse rice. Bring rice and water to a boil, cover, reduce heat to low, and cook for 15–18 minutes until tender. Rest covered for 5 minutes.
2. Toss chicken with 1 tbsp oil, paprika, cumin, and salt.
3. Heat remaining oil in a large skillet over medium-high heat. Cook peppers and onion for 7–9 minutes; transfer to a bowl.
4. Add chicken to the skillet in a single layer. Cook, turning, for 8–12 minutes until every piece reaches 165°F (74°C). Return vegetables and heat through.
5. Divide rice and chicken mixture among bowls. Serve with lime.