1/3 cup olive oil
1 tablespoon lime juice
1 teaspoon cumin
1/2 teaspoon chili powder
2 garlic cloves, grated
salt to taste
2 boneless skinless chicken breasts
2-3 bell peppers (depending on the size)
1/2 cup chopped yellow onion
1 tomato, chopped
1 box (5 ounces) of Spanish rice
1 teaspoon fresh minced cilantro
1/3 cup shredded cheese (a blend of monetery jack, pepper jack, and cheddar)
Combine ingredients for the marinade in a zip-top bag and add chicken. Let marinate for 15 minutes (at least). Heat an oven-safe skillet over medium heat. Add the chicken and the marinade to the skillet and cook until chicken if fully done, flipping it halfway through. While the chicken is cooking, prepare the Spanish rice according to package instructions and set aside. Place chicken breasts on a cutting board, and once it is cool enough to handle, dice it. Saute chopped onions and tomatoes in the skillet you just took the chicken out of, until onion is soft and translucent.
Preheat oven to 375 degrees. In a large clean bowl, combine rice, chicken, onions and tomato (including leftover marinade in skillet), and cilantro. Cut the bell peppers in half lengthwise and clean them out, removing all seeds and ribs. Lay the bell peppers in the skillet (or a baking pan) and fill them with the rice and chicken mixture. Sprinkle with the cheese. Bake for 15-20 minutes.