Preheat your oven to 375°F (190°C). Don’t skip this step unless you like soggy dreams.

In a large skillet, heat olive oil over medium heat. Sauté onion until it’s translucent and singing with sweetness, about 3–4 minutes.

Add garlic and chicken pieces. Cook until the chicken is browned on the outside but not fully cooked through, about 5–6 minutes.

Stir in uncooked rice, cumin, chili powder, paprika, and pepper. Let the spices bloom for about 1 minute.

Pour in chicken broth and salsa. Stir in black beans, corn, and lime juice. Bring to a gentle simmer.

Cover the skillet and let it simmer for about 5 minutes, just enough to start the rice cooking. The mixture will be soupy—don’t panic.

Transfer the mixture to a baking dish. Sprinkle the cheese on top.

Bake uncovered for 25–30 minutes, until the rice is tender and the chicken is cooked through. If needed, give it a quick stir halfway through.

Let it rest for 5 minutes, then serve. Optional: cilantro on top for a fresh snap.