Heat olive oil in a 10-inch skillet over medium heat. Add chopped onion and bell pepper; sauté for 5-7 minutes until softened.

Stir in minced garlic and cook for an additional minute.

Add chickpeas, cooked rice, diced tomatoes, vegetable broth, and taco seasoning. Mix until evenly combined.

Bring to a simmer, reduce heat to low, cover, and let cook for 15-20 minutes, until liquid is mostly absorbed.

Stir occasionally to prevent sticking. Season with salt and pepper before serving.

Serve hot, topped with shredded cheese, sour cream, avocado, and cilantro.