Tex Mex Chicken and Rice Skillet

1: Preheat oven to 400F.

2: In a pan over medium heat, sauté the diced onion and chopped garlic for 3-5 minutes until tender and aromatic.

3: Add the cooked cubed chicken and season with salt and pepper.

4: Stir in chili powder, cumin, oregano, and smoked paprika to combine.

5: Add uncooked long grain rice and allow to toast for a few minutes.

6: Pour in chicken broth, Rotel tomatoes, and enchilada sauce. Stir to combine.

7: Stir in drained and rinsed black beans and thawed corn.

8: Bring to a simmer, cover, and simmer for 15-20 minutes.

9: Remove from heat and sprinkle with shredded cheddar.

10: Transfer to the oven and bake for 10 minutes or until cheese is melted.

11: Remove from oven and sprinkle with chopped cilantro, shredded lettuce, diced tomato, chopped red onion, and diced avocado.