Add rice and at least 4 cups of water in a large pot.

Bring rice to a boil, then turn the heat to medium and allow it to simmer for about 30 - 40 min.  Watch it carefully towards the end!

When rice is almost done, heat oil in a large frying pan on medium-high heat.  It should be shimmery but not smoking.  (Avocado is a great oil because it's good for high heat and has a neutral flavor.)

Prep your peppers and onions.  Yours don't have to be laid out like a rainbow, but I couldn't resist.

Add all the peppers and onions to the pan immediately and stir.  Toss in oregano and some salt.

Keep stirring frequently until peppers are just soft enough to be poked with a fork but still firm/tender.  Set them aside for a minute.

Back to the rice!  It should be just barely cooked, with grains not fully opened yet.  (If they burst open, it'll get sticky.)  Remove the rice from the heat and drain any remaining water, or use a slotted spoon to scoop it out.

Optional: If you wanted to add about 1/2 lime and 1/2 bunch of cilantro, along with a pinch of salt and a teaspoon or so of avocado oil right now...I wouldn't blame you.  I'm just saying.

Scoop the rice onto a plate or into a container (I use these to take lunch to work).  Top with fajita veggies.