Combine all the ingredients listed under saffron rice in a medium pot and bring the mixture to boil. Simmer the rice on low heat for 15-18 min until rice is tender.
Meanwhile, heat oil in a medium pot. Add garlic and saute for 30-40 sec or until fragrant.
Add sliced onions and cook until translucent for about 3-4 min
Then add chicken and cook for about 8-10 min on medium to high heat.
Add sliced bell peppers, fajita seasoning, salt, and paper. Optionally, add chipotle chili powder for additional color and spice. Cook further for about 5-6 min or until almost all the water evaporates.
Add cooked rice, chopped fresh cilantro and mix gently. Turn off the heat.
Serve warm with a dollop of sour cream, some avocado slices, and lemon wedges.
Make sure almost all the water gets evaporated from the chicken and veggies. Else it will make the fajita rice sticky and mushy.