Season the chicken with salt, pepper, and your favorite spices. In a large pot, brown the chicken on all sides until golden, then set aside.

Sauté the diced onions, minced garlic, and sliced bell peppers in the same pot until they’re soft and fragrant, about 3-5 minutes.

Toast the rice by adding it to the pot, stirring gently to coat it, for about 2 minutes until slightly translucent.

Pour in the chicken broth and diced tomatoes, stirring to blend. Gently place the browned chicken back into the pot.

Cover the pot and simmer on low heat for 25-30 minutes, or until the rice is tender and the chicken is fully cooked.

Serve hot, garnished with fresh cilantro and a squeeze of lemon juice.