In a large pan, add 1 tablespoon of extra virgin olive oil over medium heat. Allow the oil to warm for about 1 minute.

Add the minced garlic and diced yellow onion to the pan, sautéing for 5-7 minutes or until the onion becomes translucent and the garlic is fragrant.

In a small bowl, combine the chili powder, sea salt, cumin, garlic powder, and a dash of black pepper. Sprinkle the spice mixture into the pan with the sautéed onion and garlic. Cook for another minute, stirring occasionally.

Pour in the drained and rinsed black beans, roasted corn, shredded rotisserie chicken, diced green chiles, salsa verde, chicken broth, and long-grain rice. Stir everything together to combine evenly.

Bring the mixture to a boil for 2-3 minutes. Once boiling, reduce the heat to a simmer and cover the pan with a lid. Set a timer for 15 minutes.

After 15 minutes, remove the lid and check that the rice is fully cooked and has absorbed the liquid. If needed, set the timer for an additional 3-5 minutes until the rice is tender and fluffy.

Once the rice has absorbed all the liquid, turn off the heat. Top the skillet with shredded Monterey Jack cheese, cover again, and let it sit for 2-3 minutes until the cheese has melted.

Once the cheese is bubbly and melted, sprinkle with fresh cilantro. If desired, add slices of avocado and a sprinkle of red pepper flakes for extra flavor. Enjoy your meal!