A Mexican-inspired one-dish meal served right out of the skillet filled with chicken, rice, onions, bell peppers, black beans, corn, tomatoes, and cheese.
In a small bowl mix the taco seasoning. Set aside.
In a 12” oven-proof skillet (preferably a cast iron skillet) over medium-high heat, heat the oil. Add ground chicken and cook while breaking it up with the back of a wooden spoon until golden-brown.
Add onion and garlic and cook until tender, about 2 minutes.
Add red and green diced peppers and jalapeño pepper. Cook while stirring occasionally, for about 2 minutes until the peppers are just tender.
Add rice, canned tomatoes, broth, lime juice. Stir to combine well, bring to a light bubble and cook for 2 minutes.
Add black beans, corn and taco seasoning. Stir well to combine the ingredients. Bring to a light bubble and cook for 2 minutes. Reduce heat to medium-low, cover with a lid, and simmer for 15 - 20 minutes, stirring occasionally until most of the liquid has been absorbed and the rice is tender.
Meanwhile, while the rice cooks, preheat the oven to 350 degrees F.
Once the rice is done, remove from heat, sprinkle top with shredded cheese and transfer the skillet, uncovered, into the preheated oven. Bake for 10 – 15 minutes until the cheese is melted and bubbly.
Remove from the oven and sprinkle top with sliced green onions and cilantro. Serve right out of the skillet with lime wedges.