Heat 1 Tbsp olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat. It’s best to get the oil hot, which helps in searing the chicken.
Add the diced chicken to the pan. Season it generously with 1 1/2 tsp chili powder, 1 tsp cumin, and salt and pepper to taste. Stir it around to ensure even cooking. You’ll notice the chicken turning golden brown within about 7 minutes.
Once cooked through, transfer the chicken to a sheet of foil and wrap it to keep warm. This step is essential to maintain moisture in your protein.
Return the skillet to medium-high heat. Add the remaining 1 1/2 Tbsp olive oil. Once hot, toss in the onions and sauté for about 3 minutes until they become translucent.
Next, add the chopped bell peppers to the pan. Sauté them for another 3 minutes until they soften slightly.
In the last minute of cooking, add the garlic and sauté for an additional minute until fragrant. You'll love the aroma filling your kitchen.
Now, pour in the chicken broth, followed by the fire-roasted tomatoes, black beans, and the remaining spices, including 1 tsp chili powder and 1/2 tsp cumin. Season again with salt and pepper to taste. Bring it to a boil, and watch as the liquid bubbles up in the center of the pan.
Once boiling, add the instant brown rice and toss well to coat it in the liquid. Reduce the heat to medium and cover the pan, letting it simmer for about 6 to 7 minutes.
After simmering, remove the pan from heat and let it rest for 5 minutes. This allows the rice to absorb any remaining liquid.
Finally, stir in the cooked chicken, lime juice, cheese, and cilantro. Serve the Chicken Fajita Rice Bowl warm and enjoy!
