Step 1

Cook rice according to instructions on the package.  I usually do 1 cup of jasmine rice to 2 cups of water. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Set aside.

Step 2

Place tomatoes in a small bowl with coarsely chopped cilantro (stems are edible as FYI). Top with juice from half a lime and season with salt and pepper, to taste. Mix with a spoon and set aside.

Step 3

Combine sour cream, juice from the other half of lime, and 1-2 tablespoons of cool water. Stir until smooth and thin enough to drizzle. If too thick, add a little more water. Set aside.

Step 4

Heal oil over medium heat in a cast-iron skillet or oven-safe pan. Add peppers and onions and cook until just tender, about 5 minutes. Add ground chicken and season all over with salt and pepper. Use the tip of a spatula to break up the chicken into small chunks. Cook, tossing occasionally until chicken is fully cooked through and no longer pink, about 5-6 minutes.

Step 5

Add cooked rice and stir to incorporate. Add 1/2 cup of water and taco seasoning. Mix until everything is thoroughly mixed and evenly seasoned. If you need to add more water to help spread the seasoning, add 1/4 cup at a time.

Step 6

Top skillet with cheese and broil on high for 1-2 minutes or until cheese is melted. Remove from the oven, top with tomato/cilantro mix, and drizzle with creamy lime sauce. Serve immediately.