1-First Step: Prepare all ingredients by slicing the bell peppers and onion, and cutting the chicken into thin strips to ensure even cooking.

2-Second Step: Heat 1 tablespoon olive oil in a non-stick 12-inch sauté pan or deep skillet over medium-high heat, then add the diced chicken; season with 1 1/2 teaspoons chili powder, 1 teaspoon cumin, salt, and pepper. Cook, tossing occasionally, until fully cooked, about 7 minutes. Remove and wrap in foil to keep warm.

3-Third Step: In the same skillet, heat the remaining 1 1/2 tablespoons olive oil and sauté the onions for 3 minutes.

4-Fourth Step: Add the bell peppers and sauté for another 3 minutes, then add the garlic and sauté for 1 more minute.

5-Fifth Step: Pour in 1 2/3 cups chicken broth, 1 (15 oz) can fire-roasted tomatoes, 1 (15 oz) can black beans (drained and rinsed), the remaining 1 teaspoon chili powder, and 1/2 teaspoon cumin. Season with salt and pepper, then bring to a boil, ensuring the liquid bubbles in the center.

6-Sixth Step: Stir in 2 cups instant brown rice, toss to coat and submerge in the liquid, reduce heat to medium, cover, and simmer for 6 to 7 minutes.

7-Seventh Step: Remove from heat and let rest covered for 5 minutes. Stir in the cooked chicken, juice from 1 lime, 3/4 cup shredded Mexican cheese, and 1/3 cup fresh cilantro. Serve warm with optional toppings as desired.