In a small bowl, combine grape tomatoes, ¾ Tbsp. cilantro, and lime juice to create a fresh pico de gallo. Add salt and pepper, to taste. Set aside.
In a skillet prepared with cooking spray, add spinach and saute until wilted, stirring frequently. Cook about 4 minutes and remove to a small bowl.
Add the peppers and onion to the skillet, allowing them to caramelize and cook. Stir occasionally, about every 2 minutes. Remove once lightly charred.
Prepare your cheesy chicken and rice in the microwave per packaging instructions.
Stir in sauteed spinach and charred vegetables.
Place a food ring on a plate and add the rice mixture, pressing down to create the desired shape. Top with pico de gallo. Note: You can also use a measuring cup and flip the contents onto a plate. If using this method, wait to add the pico until you flip the entree onto a plate so that the pico de gallo is on top.
Remove the ring gently. Top meal with remaining cilantro as garnish, and sprinkle with hot sauce, if desired.