Step 1

Preheat oven to 375˚F.

Step 2

Heat 2 tablespoons olive oil in a large oven-safe pan or skillet set over medium-high heat. I use this 3-quart pan with a lid.

Step 3

Season chicken pieces with garlic powder, paprika, oregano, cumin, salt, and pepper.

Step 4

Add chicken pieces to the hot oil and cook for 5 minutes, or until browned on all sides. Remove chicken from skillet and set aside.

Step 5

Add remaining oil to the hot skillet and set over medium-high heat.

Step 6

Stir in the onions and cook for 2 minutes, or until just softened.

Step 7

Stir in garlic and cook for 20 seconds.

Step 8

Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted.

Step 9

Stir in beans and corn; season with salt.

Step 10

Add chicken broth and salsa; bring mixture to a simmer.

Step 11

Stir in 1 cup of shredded cheese until melted.

Step 12

Stir in previously cooked chicken.

Step 13

Remove from heat.

Step 14

Tightly cover with foil or a lid.

Step 15

Bake for 45 minutes.

Step 16

Remove skillet from oven.

Step 17

Set oven to BROIL.

Step 18

Remove foil from skillet; stir the casserole, then sprinkle the top with remaining shredded cheese.

Step 19

Broil until cheese is melted and lightly browned on top; about 2 to 3 minutes.

Step 20

Top with salsa, cilantro, lime wedges, diced avocado, etc…

Step 21

Serve.