Cook the rice. Prepare your rice according to package directions. For extra flavor, add a pinch of salt and a squeeze of lime at the end. Keep warm.

Season the chicken. Pat chicken dry and cut into bite-size pieces. Toss with 1 teaspoon salt, 1 teaspoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, and a few grinds of black pepper.

Sear the chicken. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 5–7 minutes, stirring once or twice, until browned and cooked through.

Simmer in sauce. Reduce heat to medium. Stir in 1.5 cups enchilada sauce and simmer 3–4 minutes until the chicken is coated and the sauce thickens slightly. Taste and adjust salt if needed.

Sauté the veggies. In a separate pan, heat 1 tablespoon oil over medium. Add sliced peppers and onion with a pinch of salt. Cook 5–6 minutes until tender-crisp with a bit of char.

Warm the beans and corn. In a small saucepan, stir together black beans, corn, and remaining 1/2 cup enchilada sauce. Warm over low heat for 3–4 minutes.

Assemble the bowls. Start with a base of rice. Add a generous scoop of saucy chicken, then spoon on beans and corn. Top with peppers and onions.

Add the cheese. Sprinkle shredded cheese over the warm ingredients so it melts slightly. If you want it extra melty, briefly cover the bowl with a plate for a minute.

Finish with fresh toppings. Add a dollop of Greek yogurt or sour cream, avocado, cilantro, and a squeeze of lime. Include jalapeño or hot sauce if you like heat.

Meal prep tip. For packed lunches, build bowls without avocado or yogurt. Store those toppings separately and add just before eating.