Chicken Fajita Bowl with Cilantro-Lime Rice, Peppers and Onions, Black Beans, and Pico de Gallo

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Fajita-Seasoned Grilled Chicken Thighs

1. In a small bowl, combine 1½ teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried oregano, 1 teaspoon kosher salt, and ¼ teaspoon black pepper. 3 min
2. Pat 1½ pounds boneless skinless chicken thighs dry, then coat them with 2 tablespoons olive oil and rub the seasoning blend evenly over both sides; let sit 10 minutes. 10 min
3. Heat a grill pan or cast-iron skillet over medium-high heat until very hot, about 2 minutes. 2 min
4. Timing-sensitive step. Cook the chicken thighs 5–6 minutes per side, pressing lightly, until charred in spots and the internal temperature reaches 165°F. 12 min
5. Transfer the chicken to a cutting board and rest 5 minutes, then squeeze 2 tablespoons lime juice over the top and slice into strips. 5 min

Cilantro-Lime Ricebase

1. Zest 1 lime to yield 1 teaspoon zest, then juice the lime to yield 2 tablespoons; finely chop ¼ cup fresh cilantro and set aside. 5 min
2. Timing-sensitive step. Heat 1 tablespoon olive oil in a medium saucepan over medium heat, add 1½ cups long-grain white rice, and toast, stirring, for 2 minutes until the grains smell nutty. 2 min
3. Pour in 2¼ cups water and ¾ teaspoon kosher salt, bring to a boil, then reduce heat to low, cover, and cook 15 minutes until the water is absorbed. 17 min
4. Remove from heat and let the rice steam, covered, for 5 minutes. 5 min
5. Fluff the rice with a fork, then fold in the lime juice, lime zest, and chopped cilantro until evenly distributed. 2 min

Charred Peppers and Onionsside

1. Seed and slice 2 red bell peppers and 1 green bell pepper into strips; halve and slice 1 yellow onion into half-moons. 6 min
2. Heat 1½ tablespoons olive oil in a large skillet or cast-iron pan over high heat until shimmering. 2 min
3. Timing-sensitive step. Add the peppers and onions in a single layer, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and cook undisturbed for 3 minutes to develop char, then toss and cook another 3–4 minutes until tender and lightly charred in spots. 7 min

Seasoned Black Beansside

1. Drain and rinse the two 15-oz cans of black beans; mince 2 garlic cloves. 3 min
2. Timing-sensitive step. Heat 1 tablespoon olive oil in a small saucepan over medium heat, add the minced garlic, and cook 1 minute until fragrant.
3. Add the drained black beans, ½ teaspoon ground cumin, and ¼ teaspoon kosher salt; stir to combine and cook 4–5 minutes until heated through and slightly creamy. 5 min
4. Remove from heat and stir in 1 tablespoon lime juice.

Fresh Pico de Gallosauce

1. Seed and finely dice 4 roma tomatoes; finely dice ½ white onion; seed and mince 1 jalapeño; finely chop ¼ cup fresh cilantro. 10 min
2. Combine the tomatoes, onion, jalapeño, and cilantro in a bowl, then add 2 tablespoons lime juice and ½ teaspoon kosher salt and toss to combine. 2 min
3. Taste and adjust salt, then let the pico sit at room temperature for at least 10 minutes before serving to allow the flavors to meld. 10 min