• 1/2 Pound Chicken Breast Cooked
• 1 Red Pepper cut into strips
• 1 Onion cut into strips
• 2 cloves of garlic minced
• Oil
• 1 Tsp Taco Seasoning
• 1 Cup uncooked rice
• 2 Cups water
• 1 15oz can black beans drained and rinsed
• 1 10 oz can of diced tomatoes with green chili
• 1/3 cup sour cream
• 1 cup shredded Monterrey jack cheese
• 1 Lime
• Fresh Cilantro

Method-

In a large skillet, heat a little oil over high heat and sauté peppers, onions, chicken and garlic. Add taco seasoning and cook until peppers are tender. Remove from heat

Cook a rice in a pot with water. Fluff with a fork when done. Add beans and stir in. Add juice from half of the lime.

In another pot, put diced tomatoes and sour cream. Bring to a simmer and add the cheese until melted. Add juice from the other half of the lime

Place rice in a bowl. Top with chicken and peppers, then with sauce. Top with some fresh cilantro. Pop it in the fridge for work the next day or eat right away. Makes 2-4 bowls