In a mixing bowl, combine chicken, 3 tablespoons Mexican seasoning and 2 tablespoons oil. Toss to coat evenly. Grill chicken to an internal temperature of 165ºF.
Prepare rice as directed on package.
In a sauté pan, heat remaining oil over high heat until shimmering. Add peppers and onion, sear until charred. Add remaining seasoning blend, water, lime juice, and lime zest. Cook until peppers are just soft.
Serve chicken and pepper/onion mix over a 1/2 cup of red beans and rice. Top with cilantro