Step 1: Season and Cook the Chicken

1. Season the Chicken: In a large bowl, toss the chicken pieces with garlic powder, onion powder, smoked paprika, cumin, salt, and black pepper.
2. Sear the Chicken: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set aside.

Step 2: Prepare the Rice Base

1. Sauté Aromatics: In the same skillet, add the chopped onion, diced bell peppers, and minced garlic. Sauté for 3-4 minutes, or until softened and fragrant.
2. Toast the Rice: Add the rice to the skillet and stir for 2-3 minutes, allowing it to toast lightly.
3. Add Liquids and Seasoning: Stir in the chicken broth, turmeric, oregano, diced tomatoes, salt, and black pepper. Mix well to combine.

Step 3: Combine and Simmer

1. Return the Chicken: Place the cooked chicken pieces back into the skillet, nestling them into the rice mixture.
2. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.

Step 4: Add Vegetables and Cheese

1. Add Peas: Stir in the frozen peas and let them heat through for 2-3 minutes.
2. Top with Cheese: Sprinkle the shredded cheddar and mozzarella cheese evenly over the chicken and rice. Cover the skillet and let the cheese melt, about 3-4 minutes.

Step 5: Serve and Enjoy

1. Garnish: Optional garnishes include chopped fresh cilantro, sliced green onions, or a dollop of sour cream.
2. Plate: Serve the cheesy arroz con pollo warm with a side of tortillas or a simple green salad.