• Prepare the rice per package directions.

To make the cilantro ranch dressing

• In a blender or food processor, add all ingredients for the cilantro ranch including, mayo, ranch seasoning, sour cream, buttermilk, salsa verde and cilantro.
• Blend until smooth. Then refrigerate until ready to use.

To make the chicken fajitas

• Combine the chicken with the fajita seasoning, half of the lime juice and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
• Cut the peppers and onions into thin strips.
• Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
• Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)

  Remove from skillet and slice into thin slices.
• Squeeze remaining lime over vegetables and cooked chicken.

To assemble the bowls

• Place ¼ of the rice in the base of each bowl. Place beans on top of the rice, then add peppers, onions, and chicken fajita meat on top of the rice and beans.
• Top the bowl off with your choice of cheese, pico de gallo, guacamole, cilantro and lime.
• Drizzle cilantro ranch over the top of the bowl.