Sizzling Chicken & Pepper Rice Bowl

A vibrant, one-pan meal where juicy spiced ground chicken meets colorful peppers and fluffy rice for a deeply satisfying weeknight rescue dinner.

Let's cook

1. Cook 1 cup of rice according to package instructions with a pinch of salt. Once done, fluff with a fork and set aside.
2. Dice 1 medium onion and 2 bell peppers into small, even pieces while the rice cooks.
3. Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the onion and cook for 3 minutes until softened and translucent.
4. Add the diced bell peppers to the skillet and cook for another 3 minutes until they start to soften and get a little color.
5. Push the vegetables to one side, add another small drizzle of oil, then add 250g (about 9 oz) of lean ground chicken. Break it apart with a spatula and cook for 5-6 minutes until fully cooked through with no pink remaining.
6. Stir the chicken and vegetables together. Season generously with salt, pepper, and your choice of dried spices — cumin, paprika, and garlic powder work beautifully here. Cook 1 more minute to bloom the spices.
7. Add 1 cup of frozen vegetables directly to the pan, stir well, and cook for 2-3 minutes until heated through and tender.
8. Remove from heat, stir in 1 teaspoon of butter for richness, then serve the chicken and vegetable mixture over the fluffy rice in two bowls.