Salsa Verde Chicken

1.Preheat oven to 350

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.

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

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

5.Stir in the onions and cook for 2 minutes, or until just softened. Stir in garlic and cook for 20 seconds.

6.Add rice and continue to cook, stirring frequently, for 1 minute, or until rice is lightly toasted. Stir in beans and corn; season with salt.

7.Add chicken broth and salsa; bring mixture to a simmer. Stir in 1 cup of shredded cheese until melted. Stir in previously cooked chicken.

8.Remove from heat. Tightly cover with foil or a lid and bake for 45 minutes.

9.Remove the skillet from the oven, stir and sprinkle with remaining cheese, then cover and let sit 10 mins.

10.Top it with salsa, cilantro, lime wedges, diced avocado, etc, and serve.