In a large skillet over medium heat, add a splash of oil and toss in the chopped yellow onion. Sauté for about 3-4 minutes until the onion becomes translucent.
Add the chicken chunks to the skillet. Season with salt, black pepper, dried oregano, and chipotle chili powder. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
Stir in the chopped red bell pepper and cook for another 2-3 minutes until slightly softened.
Add the dry broken spaghetti and long grain rice to the skillet. Mix everything together to ensure the pasta and rice are evenly distributed.
Pour in the chunky red salsa and add the drained black beans. Stir well to combine.
Add 2 cups of water to the skillet and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20-25 minutes.
Once the rice and pasta are cooked, remove the skillet from heat and sprinkle the shredded Swiss cheese and pepper jack cheese over the top.
Garnish with chopped cilantro, scallions, and cubed avocado. Serve with fresh lime wedges on the side.
