Preparation

• Core and seed 1 medium red pepper and 1 medium green bell pepper. Cut into ¼-inch-wide strips. Dice 1 small yellow onion (about 1 cup). Cut 1 pound boneless, skinless chicken breasts or thighs into 1-inch pieces and season with ½ teaspoon kosher salt.
• Heat 2 tablespoons vegetable oil in a large high-sided skillet over medium-high heat until shimmering. Add the chicken, onion, peppers, and 1 packet taco seasoning mix. Cook, stirring often, until the vegetables start to soften, 5 to 8 minutes.
• Add the black beans, 1 (15-ounce) can diced tomatoes and their juices, 1 ½ cups instant brown rice, and 1 cup low-sodium chicken broth. Stir to combine and bring to a boil. Reduce the heat to low. Cover and simmer until the chicken is cooked through and the rice is tender, 8 to 10 minutes.
• Turn off the heat and let stand, covered, for 5 minutes more to absorb the remaining liquid.
• Sprinkle with ⅓ cup shredded Mexican cheese blend and garnish with desired toppings.