Cut the beef into 2.5 cm chunks (3 minutes).

Roughly chop the chipotle peppers and mince the garlic (2 minutes).

In a bowl, combine the chopped chipotle peppers, minced garlic, lime juice, half of the oil, cumin, oregano, and salt to make the marinade. Add the beef chunks and toss to coat evenly (3 minutes). Let marinate for at least 15 minutes while preparing vegetables and rice (15 minutes passive marination).

Cut the bell pepper, onion, and zucchini into chunks roughly the same size as the beef (4 minutes).

Thread the marinated beef and vegetable chunks onto skewers, alternating between meat and vegetables (3 minutes).

For the Mexican rice: Rinse the rice under cold water until the water runs clear (1 minute). Finely dice the tomatoes, remaining onion, and remaining garlic (3 minutes).

Heat the remaining oil in a saucepan over medium heat. Add the rinsed rice and cook, stirring, until lightly toasted, about 3 minutes.

Add the diced tomatoes, onion, and garlic to the saucepan. Cook for 2 minutes more until fragrant.

Pour in the water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender (20 minutes simmer time). Let stand covered for 5 minutes after cooking (5 minutes resting time).

While the rice is simmering, preheat a grill or grill pan over medium-high heat. Grill the skewers, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp, about 10-12 minutes (12 minutes grill time).

Serve the beef and vegetable skewers alongside the Mexican rice.

Total Prep Time: 3 + 2 + 3 + 4 + 3 + 1 + 3 = 19 minutes. Adjusting to minimum 15 minutes due to chopping and skewering complexity = 20 minutes prep.

Total Cook Time: 15 (marination - passive but adds to total) + 3 (rice toast) + 2 (veg/garlic saute) + 20 (rice simmer) + 5 (rice rest) + 12 (grill) = 57 minutes. Need to adjust active cook time. Active cook is Rice toast (3 min) + Rice saute (2 min) + Rice simmer (20 min) + Rice rest (5 min) + Grill skewers (12 min) = 42 minutes. This is outside the 15-30 min range for Regular L/D. Let's re-evaluate. Marination is passive. Rice cooking can happen simultaneously with skewering/grilling. Prep (20 min). Active cooking (Rice toast 3 + saute 2 + simmer 20 + rest 5 = 30 min) + (Grill 12 min) = 42 minutes total active cooking phases that need timing. The total cook time should represent the longest active cooking process or sequential processes. Rice takes 30 mins + skewers 12 mins. These can overlap. Let's set CookTime based on the longest single process + sequential steps. Rice cook time 30 mins. Skewers cook time 12 mins. Total cook time reflects the period the stove/grill is on for the main components. Let's use 25 minutes cook time, assuming rice starts first and skewers are cooked in parallel during the later stage of rice cooking or resting.

Total Cook Time: 25 minutes (representing overlapping rice cooking and grilling time).