Stem, seed, remove ribs, and slice red and green bell peppers into 1/4" strips.

Halve and peel onion. Slice halves into thin strips.

Place red bell pepper, green bell pepper, and onion on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/2 tsp. salt.

Spread into a single layer (some overlap is ok) and roast until tender, 15-20 minutes.

While vegetables roast, cook rice.

Mince cilantro, no need to stem.

Drain beans.

Bring a large pot with rice and 3 cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 10-15 minutes.

Remove from burner. Stir in half of cilantro (reserve remaining for garnish) and beans. Cover and set aside.

While rice cooks, cook chicken.

Pat diced chicken dry and season all over with taco seasoning.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly charred, 3-4 minutes.

Then stir occasionally until browned all over and chicken reaches a minimum internal temperature of 165 degrees, 3-4 minutes.

Transfer chicken to a plate and tent with foil.

Wrap tortillas in a damp paper towel and microwave, 30 seconds.

Transfer warmed tortillas immediately to a piece of foil and form a pouch to keep warm.

Serve family-style, combining chicken and vegetables and garnishing with remaining cilantro. Assemble fajitas by filling tortillas with chicken and vegetables and garnishing with sour cream. Bon appétit!