Wash the vegetables. Cut the cauliflower into small florets. Cut the tomatoes and bell pepper into coarse pieces and the onion finely. Halve the red bell pepper, remove the seeds, and cut into small pieces. Squeeze the lime and set aside the juice.

Cook the rice according to package instructions.

Heat 2 tablespoons of olive oil in a large pan and brown the chicken on all sides until golden, add the onion and sauté for 2 minutes over medium heat. Add the rest of the vegetables, add red chili pepper to taste, and mix the vegetables. Cook for 4 minutes over high heat.