Fiesta Chicken and Rice Bowls

In a saucepan, combine brown rice and water. Bring to a boil, then reduce heat, cover, and simmer for 40-45 minutes, or until rice is cooked and water is absorbed. Set aside.

Heat a large skillet over medium heat.

Add olive oil and cubed chicken.

To create a homemade taco seasoning, mix together chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and ground black pepper. Sprinkle half of the seasoning mixture over the chicken.

Cook chicken for 3-4 minutes per side, until browned and cooked through. Remove from the skillet and set aside on a separate plate.

In the same skillet, add diced green pepper, red pepper, and yellow pepper, and sauté for 4-5 minutes or until tender.

Add corn, black beans, fire-roasted diced tomatoes, and half of the chopped cilantro to the skillet. Stir to combine.

Add cooked rice, cooked chicken, and the remaining half of the taco seasoning. Stir to combine and let simmer for 3-4 minutes, or until heated through.

Remove from heat.

To make the lime and cilantro sauce, mix together lime juice, sour cream, and the remaining chopped cilantro. Drizzle over the chicken and rice bowls.

Spoon the mixture into bowls and serve immediately.