Mexican Rice Bowls

For the Mexican Rice

• 2 tablespoons olive oil or avocado oil
• 1 red or yellow bell pepper cored, seeded and diced
• 1/4 onion cut into a small dice
• 1/2 Serrano pepper or other hot pepper, seeded and minced
• 1 cup brown rice
• 1 clove garlic minced
• 1 3/4 cups chicken broth or veggie broth, adding more as needed
• 1 8 ounce can plain tomato sauce
• 1/4 teaspoon salt

For the Beans

• 1 15 ounce can black beans drained and rinsed
• 1/4 cup water
• 1/4 onion cut into a small dice
• 1/2 Serrano pepper or other hot pepper, seeded, cored, and minced
• 1/4 teaspoon garlic powder
• 1/8 teaspoon oregano
• 1/8 teaspoon salt

For the Chicken & Peppers

• 1 tablespoon olive oil or avocado oil (adding more if necessary)
• 1/2 onion sliced
• 1 bell pepper any color, seeded, cored, and sliced
• 1 1/2 pounds boneless, skinless chicken breast cut into 3/4-inch strips
• 2 tablespoons chili powder
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 lime juiced

For Assembly (Recommended/Optional Toppings)

• sour cream
• Avocado or guacamole
• crumbled queso fresco or shredded Monterey Jack cheese
• fresh cilantro leaves