gluten freeWash the produce
Rinse the Onion, Red Bell Pepper, Coriander/Cilantro, and Lime Juice (from 1 whole lime) source lime under cold water. Put a fine-mesh sieve over the sink, add the Basmati Rice, and wash it under cold running water until the water runs mostly clear. This removes excess starch so the rice cooks up fluffier instead of sticky.
Chop and cube
Peel and finely chop the onion. Remove the stem and seeds from the red bell pepper, then chop it into small, even pieces so it softens quickly in the pan. Finely chop the coriander/cilantro and cut the lime in half. If your Chicken Breast (raw, cut into cubes) is still whole, trim it and cut it into bite-size cubes so it cooks evenly and fits well into meal prep portions.
Season the chicken
Place the cubed chicken in a bowl. Add Oregano, Garlic Powder, Paprika, Cumin, Chilli Powder, Salt & Pepper, and squeeze in the juice from the lime. Toss everything well until the chicken is evenly coated and glossy from the lime juice and seasoning.
Heat the pan
Set a large deep frying pan or sauté pan with a lid over medium heat and add a little Olive Oil (for cooking). Let the oil heat until it looks loose and shimmery; the pan should be hot enough that the vegetables sizzle when they go in, but not so hot that the spices on the chicken will scorch immediately.
Soften the vegetables
Add the chopped onion and red bell pepper to the hot pan. Cook, stirring regularly, for 3-4 minutes until the onion starts to turn translucent and the pepper begins to soften but still holds its shape.
Brown the chicken
Add the seasoned chicken to the pan and spread it out so as much of it as possible touches the surface. Cook over medium heat, stirring every so often, until the outside loses its raw look, the edges pick up a little colour, and the chicken is mostly cooked through, about 5-6 minutes. Stir in the Black Beans (Brand: Freshona) and mix them through the chicken and vegetables until evenly combined.
Toast the rice
Add the washed basmati rice to the pan along with another pinch of oregano, garlic powder, paprika, cumin, chilli powder, and salt and pepper. Stir for 1-2 minutes so the grains are coated in the spices and oil, and let the rice lightly toast in the pan for a nuttier flavour.
Simmer until tender
Pour in the Water (or chicken stock, for more flavour) and stir well, scraping the bottom of the pan to lift any stuck-on flavour. Bring everything to a gentle simmer, then cover with a lid and reduce the heat to low. Cook for 12-15 minutes, stirring once halfway through so the rice cooks evenly and does not stick. Check at the end: the rice should be tender and most of the liquid absorbed. If it still looks a little firm, add a small splash of water and cook for a few more minutes.
Fluff and portion
Take the pan off the heat and let it sit for 2 minutes, then fluff the rice gently with a fork. Fold through the chopped coriander/cilantro for a fresh finish. Taste and adjust seasoning if needed, then serve warm or divide into meal prep containers and let it cool slightly before sealing.
