Chicken Fajita Rice Bake

• 2 tablespoons neutral oil, such as canola or avocado, divided
• 1½ pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
• 1 teaspoon salt, divided
• 2 medium bell peppers (about 9 ounces each), preferably red and orange, sliced (¼-inch; about 2½ cups)
• 1 medium yellow onion, sliced (¼-inch; about 2¼ cups)
• 1 tablespoon salt-free Southwest chipotle seasoning blend
• 2 (8.8-ounce) packages precooked brown rice
• 2 (10-ounce) cans no-salt-added diced tomatoes and green chiles, undrained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed
• 1½ cups shredded sharp Cheddar-Jack cheese (6 ounces), divided
• ¼ cup thinly sliced radishes
• 2 tablespoons fresh cilantro leaves
• Lime wedges, for serving (optional)

1. Preheat oven to 425°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. 
2. Add chicken pieces in an even layer; cook, undisturbed, until lightly browned, 3 to 5 minutes. Sprinkle with ¼ teaspoon salt; cook, stirring occasionally, until browned on most sides, about 3 minutes. 
3. Using a slotted spoon, transfer the chicken to a plate. 
4. Reserve the oil in the skillet.
5. Add the remaining 1 tablespoon oil to the skillet. 
6. Add sliced bell peppers, sliced onion and ¼ teaspoon salt. 
7. Cook over medium-high heat, stirring occasionally, until the vegetables are tender and the peppers are charred in spots, 10 to 12 minutes. 
8. Stir in 1 tablespoon seasoning blend and return the chicken to the skillet.
9. Remove from heat. 
10. Add 2 packages rice, 2 cans tomatoes (with their juices), the rinsed beans and the remaining ½ teaspoon salt.
11.  Stir to break up the rice and combine evenly. 
12. Stir in ¾ cup cheese. 
13. Sprinkle the remaining ¾ cup cheese evenly over the top.
14. Bake until the cheese is melted and beginning to brown, about 15 minutes. 
15. Top with ¼ cup sliced radishes and 2 tablespoons cilantro. 
16. Serve with lime wedges, if desired.