In a small sauce pot, combine the rice and 1 cup [1¾ cups] water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the stew.

• Cut a small corner from the chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season with salt and pepper and the cumin.
• Peel and coarsely chop enough onion to measure 1 cup [2 cups].
• Remove the stem, ribs, and seeds from the bell pepper; cut the pepper into ½-inch pieces.

In a medium [large] sauce pot over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to caramelize, 3 to 5 minutes. Add the chicken and cook, stirring occasionally, until lightly browned but not yet cooked through, 3 to 4 minutes. Add the bell pepper, stew base, and ½ cup [1 cup] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is thickened slightly, 3 to 5 minutes. Remove from the heat.
When the chicken stew is almost done, prepare the remaining ingredients.

• Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
• Coarsely chop the cilantro for garnish.

To the pot with the chicken stew, stir in 1 tablespoon [2 TBL] lime juice and season to taste with salt and pepper.

Transfer the rice to individual bowls and top with the chicken stew. Garnish with the cilantro and serve with the lime wedges.