Wash hands with soap and water. Preheat the oven to 350 degrees. Peel and chop the onion. Wash, seed and chop the bell pepper. Wash and slice the lime.

Heat a little oil in a large skillet over medium-high heat. Pat chicken dry with paper towels (Always wash hands before and after handling raw meat) and season with salt and pepper. Add chicken to the skillet and cook until golden, 5 minutes on each side. Remove from the pan and set aside on a plate (chicken will not be cooked through yet).

To the same skillet, add onion, bell pepper, garlic and spice blend. Sauté until fragrant and onions are translucent, about 3 to 4 minutes. Add in 2 tbs tomato paste, stir for about a minute. Add ½ cup of the broth and cook, stirring constantly, until evenly mixed and liquid is slightly reduced.

Add the rice, frozen vegetables, and remaining broth. Stir in 2 cups of water and season with salt and pepper, if desired. Add chicken back to the skillet and bring it to a boil over high heat.

Cover the skillet, turn off heat, and place the skillet in the oven. Cook for 30 minutes or until chicken and rice is cooked through.

Squeeze lime juice over the top and serve. This recipe makes 4 servings. Refrigerate leftovers within 2 hours.