Step 1

Preheat oven to 375 degrees Fahrenheit.

Step 2

In a large cast iron skillet (I used 12 inches) over medium heat, add oil and let it get hot, about 1 minute. Add chicken, 1 tablespoon taco seasoning, and salt and pepper and saute for 2-3 minutes until browned (chicken does not have to be cooked all the way through). Remove from pan and set aside.

Step 3

Add onions, salt and pepper, and saute for 2-3 minutes until slightly softened. Add a splash of broth (you can use some from the amount you measured out) if you need to deglaze the pan and speed up the cooking process some. Add peppers and remaining taco seasoning and saute for another 2-3 minutes.

Step 4

Add rice and mix well to combine and let toast for 1-2 minutes. Add in the cooked chicken, fire roasted tomatoes, green chiles, and mushrooms and mix well to combine. Add broth and carefully stir to make sure it is well incorporated. You want to make sure you have enough liquid so you can see a little on the top, but not completely covering everything. Not enough liquid and you will be left with uncooked rice. Too much and it will be too soggy and won't absorb. See pictures above for reference.

Step 5

Cover with tin foil and bake for 45 minutes. Remove the foil and bake for another 5-10 mintues until all the liquid is absorbed. Remove from oven, spinkle with cheese, and bake for another 1-2 minutes until cheese is melted. Top with optional toppings or topping of choice and enjoy!