Preheat the oven to 425°F (220°C).

Heat a large oven-safe skillet over medium-high heat. Add the chopped yellow onion, chicken chunks, chopped red bell pepper, dried oregano, chipotle chili powder, and a generous pinch of salt and black pepper. Cook, stirring occasionally, about 10 minutes, until the chicken is browned and the onion has softened.

Add the 1/2 cup dry broken spaghetti (or angel hair) and the 1 cup long grain rice to the skillet. Cook, stirring constantly, 1–2 minutes until the pasta and rice are lightly toasted and golden.

Stir in the 1/2 cup chunky red salsa. Pour in 2 cups water and add the 2 tablespoons chopped pepperoncini. Increase heat just until the mixture comes to a boil.

Stir in the drained 14-ounce can of black beans. Cover the skillet with its lid (or tightly with foil) and reduce the heat to the lowest setting. Let simmer, covered, for 15 minutes, until most of the liquid has been absorbed and the rice is nearly tender.

Remove the skillet from the stovetop. Evenly sprinkle 1 cup shredded Swiss cheese and 1/2 cup shredded pepper jack (or spicy cheddar) over the top. Transfer the uncovered skillet to the preheated oven and bake 10 minutes, until the cheese is melted and bubbly.

Remove from the oven and let sit 2–3 minutes. Serve topped with chopped cilantro, chopped scallions, cubed or sliced avocado, and lime wedges for squeezing. Enjoy!