Chicken & Rice Mexican Skillet

9 Preheat your oven to 375F degrees.
1 Pat dry your chicken thighs. Add the seasoning mixture all over the top and bottom. You can season and go straight to cooking.
0 Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook until browned on both sides, about 6 minutes per side.
2 Remove the chicken to a separate dish, reduce heat and add the onion. Cook, stirring occasionally, until the onions are tender, about 5 minutes.
4 Add in the beef broth and stir around. Then pour in the fire roasted tomatoes and diced green chilis. Mix well for 1-2 minutes. Season with a little sea salt. 
3 Bring to a light boil. Once boiling add in the rice, corn, and black beans. Mix well. Add the chicken thighs back to the skillet. Top with chunks of queso fresco if you want it melted in.
5 Place the skillet in the oven and cook for about 16-18 minutes until the internal temperature of the chicken reaches 165F degrees. Make sure the rice is cooked.
6 Top with crumbles of queso fresco and a sprinkle of chopped cilantro. You can also top with salsa, sour cream or avocado!
8 Serve hot and enjoy!