4 tablespoons olive oil
1 1/2 teaspoon garlic powder
1 1/2 teaspoon chili powder
1 1/2 teaspoon cumin
1/2 teaspoon paprika
2 tablespoons lime juice
1 tablespoon honey
1 small onion chopped
1 red pepper chopped
1 orange pepper chopped
2 cups COOKED rice
1 (14.5 ounce) can of salsa style tomatoes
2 cups shredded cheddar jack
Salsa
Sour cream
Preheat oven to 350 degrees. Combine chicken, 3 tablespoons olive oil, garlic powder, chili powder, cumin, paprika, lime juice and honey in large ziploc bag. Place in refrigerator and allow to marinate for 30 minutes. Heat 1 tablespoon olive oil in large oven proof skillet over medium high heat and cook chicken until just starting to brown; approximately 4-5 minutes. Add onions and peppers and cook for 2-3 minutes. Stir in cooked rice, salsa style tomatoes and top with shredded cheese. Bake for 20-25 minutes. Serve with salsa and sour cream.