Toast the rice

• Heat a large skillet over medium-high heat with a little olive oil.
• Add the rinsed rice and stir to toast it in the pan.

Build and cook the rice

• Add the chopped onion, tomato sauce, salt, pepper, cumin, paprika and dried cilantro.
• Pour in the chicken broth and add the minced garlic, then stir everything well.
• Cover with a lid, lower the heat to medium-low and cook until the rice is tender and the liquid absorbed.

Cook the peppers and onions

• Heat a second large skillet over medium-high heat with a little olive oil.
• Add the sliced red onion and green bell pepper and cook down to your liking.

Season the chicken

• Slice the chicken breast thinly and place it in a bowl.
• Drizzle with a little olive oil and season with salt, pepper, cayenne, chili powder, cumin, paprika and dried cilantro.
• Stir so the chicken is evenly coated.

Cook the chicken with the vegetables

• Add the seasoned chicken to the skillet with the peppers and onions.
• Cook, stirring, until the chicken is fully cooked and golden brown.

Fluff the rice

• Remove the lid from the rice and fluff it with a fork.

Assemble the bowls

• Lay down a big scoop of rice.
• Top with a generous scoop of the chicken and vegetables.
• Finish with white queso and fresh pico de gallo.