Chicken Fajita Rice Bowls

• boneless skinless chicken breastpatted dry24 oz
• white rice.1 cup
• mixed bell peppersthinly sliced2
• red onionthinly sliced1
• garlicminced2 clove
• corndrained2
• shredded monterey jack cheese.4 oz
• olive oil.4 tsp
• kosher salt.1 tsp
• black pepper.1/2 tsp

Instructions

1. 1Rinse the rice until the water runs mostly clear. Combine it with water in a saucepan, bring to a boil, then cover and simmer until tender and the liquid is absorbed, about 15-20 minutes. Fluff and keep covered.
2. 2Thinly slice the mixed bell peppers and red onion, and mince the garlic.
3. 3Do not rinse the chicken. Pat it dry, season both sides with kosher salt and black pepper, and cut it into bite-size strips. Heat a large skillet over medium-high heat with the olive oil, then cook the chicken in a single layer until browned and the thickest pieces reach 165°F (74°C), about 5-7 minutes. Transfer it to a clean plate, then wash the board, knife and your hands with soap and water before touching anything else.
4. 4Add the peppers and onion to the skillet and cook until lightly browned and crisp-tender, about 4-6 minutes. Stir in the garlic and cook until fragrant, about 30-60 seconds.
5. 5Stir the corn into the vegetables and cook until hot, about 2-3 minutes. Return the chicken and any juices to the skillet, toss until combined, and taste for seasoning.
6. 6Divide the rice between bowls, top with the chicken mixture, and scatter the Monterey Jack over the hot bowls so it melts.