Chipotle Chicken Burrito Bowls

• boneless skinless chicken breastpatted dry32 oz
• long-grain brown rice:null2 cup
• bell pepperthinly sliced2
• shredded cabbage:null4 cup
• frozen green peas:null2 cup
• red onionthinly sliced1
• garlicminced2 clove
• canned chipotle peppers in adobominced1 oz
• shredded mexican cheese:null6 oz
• olive oil:null4 tbsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Thinly slice the bell pepper, cabbage, and red onion; mince the garlic and chipotle peppers. Do not rinse the chicken. Wash the cutting board, knife, and hands with soap and water before touching anything else.
2. 2Pat the chicken dry, then season both sides with kosher salt and black pepper. Heat half of the olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the chicken for 3-4 minutes per side, until golden and it releases from the pan on its own; transfer it to a plate. Wash the board, knife, and hands with soap and water before they touch anything else.
3. 3Add the remaining olive oil, onion, bell pepper, and garlic to the skillet. Season the vegetables lightly with salt and cook for 4-5 minutes, until translucent and softened. Stir in the chipotle peppers and cook for 1-2 minutes, until fragrant.
4. 4Add the brown rice and enough water for the package directions. Salt the water well, bring it to a boil, then cover and simmer according to the package directions until the rice is tender with a slight chew and the liquid is absorbed, about 35-45 minutes. Stir in the peas and cabbage during the final 5-6 minutes, until the peas are hot and the cabbage is crisp-tender.
5. 5Nestle the chicken into the rice, sprinkle the cheese over everything, and cover the skillet over low heat for 2-3 minutes, until the cheese melts and the chicken's thickest part reads 165°F (74°C) on an instant-read thermometer. Taste the rice and adjust with salt and black pepper before serving.