Step 1: Preheat the Oven

Preheat your oven to 425°F (218°C). Preparing the oven in advance ensures that the cheese will melt to golden perfection once your skillet dish is ready to bake.

Step 2: Sauté the Aromatics

In a large, oven-safe skillet, heat 2 tablespoons of extra virgin olive oil over medium-high heat. Once the oil is shimmering, add the chopped yellow onion and cubed chicken breasts. Sauté for about 5 minutes until the chicken is browned on the outside.

Step 3: Add Peppers and Spices

Next, stir in the garlic, poblano peppers, red bell pepper, and jalapeño. Season the mixture with ground cumin, smoked paprika, chili powder, and a pinch of kosher salt and black pepper. Cook for an additional 5-10 minutes until the peppers are softened, and the spices become fragrant.

Step 4: Toast the Rice

Stir in 1 cup of long grain rice and cook for about 1-2 minutes to lightly toast the rice. This step adds a depth of flavor to the dish.

Step 5: Simmer the Mixture

Add 2 cups of water to the skillet and bring it to a boil. Once it starts to boil, cover the skillet with a lid and reduce the heat to the lowest setting. Allow the rice to cook for about 15 minutes, or until most of the water is absorbed.

Step 6: Incorporate Salsa Verde and Beans

Remove the skillet from heat and stir in 2 ½ cups of salsa verde, the drained white beans, and chopped fresh cilantro. These ingredients will blend together, creating a rich and flavorful chili base.

Step 7: Bake with Cheese

Sprinkle the shredded cheddar cheese and pepper jack cheese evenly over the chicken and rice mixture. Place the skillet in the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted and bubbly.

Step 8: Serve and Garnish

Remove the skillet from the oven and allow it to cool slightly. Garnish with avocado slices, green onions, lime zest, and a squeeze of fresh lime juice for extra flavor.