Preheat the oven to 450°F. Remove the butter from the refrigerator to soften. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season with salt and pepper. Place in a small baking dish (or large for 4 servings). Add the tomatoes, peppers (removing the stems if desired), and guajillo sauce. Season with salt and pepper; toss to coat. Arrange in an even layer. Bake 18 to 20 minutes, or until the vegetable are softened and the chicken is cooked through. Leaving the oven on, remove from the oven. Evenly top with the cheddar and monterey jack. Return to the oven and bake 2 to 3 minutes, or until the cheese is melted. Remove from the oven. Let stand at least 2 minutes.

Once the chicken and vegetables have baked about 15 minutes, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Place in a bowl; add the butter and stir until melted and combined. Serve the finished rice topped with the baked chicken and vegetables. Garnish with the guacamole and cilantro (picking the leaves off the stems and tearing into pieces before adding). Enjoy!