Marinate the chicken

• Slice the chicken into thin, even strips.
• Toss with olive oil, Fajita Time seasoning, paprika, garlic powder and black pepper.
• Let it sit for 15 minutes.

Toast the rice

• Heat olive oil in a saucepan over medium heat.
• Add the rice and toast for 4–5 minutes, stirring occasionally.

Simmer the rice

• Stir in the corn, Adobo seasoning, garlic powder and cumin.
• Pour in the broth and bring to a boil.
• Reduce the heat to low, cover and simmer for 15 minutes.

Rest the rice

• Remove from the heat and let it rest covered for 5–10 minutes.

Prepare the guacamole and pico de gallo

• Combine the guacamole ingredients in one bowl.
• Combine the pico de gallo ingredients in another bowl.
• Set both aside.

Sear the chicken

• Heat a large skillet over medium-high heat.
• Sear the chicken in a single layer, working in batches if needed, for 2–3 minutes per side until golden and cooked through to 165°F (74°C).
• Transfer to a plate.

Cook the fajita vegetables

• In the same skillet, add the onion and bell pepper with olive oil.
• Cook for 4–5 minutes until tender.
• Add the Fajita Time seasoning and lime juice and toss for 1 minute.

Combine chicken and vegetables

• Return the chicken to the skillet with the vegetables.
• Add the butter and toss for 1–2 minutes until melted and everything is glossy and well coated.

Finish the rice

• Fluff the rice with a fork.
• Stir in the butter and lime juice until melted and evenly combined.

Assemble the bowls

• Divide the rice between bowls.
• Top with the chicken fajita mixture, pico de gallo and guacamole.
• Finish with sour cream, shredded Mexican-blend cheese and fresh lime juice, if desired.