Soften the onion and jalapeño

• Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat.
• Add the onion and jalapeño and cook until softened.

Brown the chicken with the seasonings

• Add the cubed chicken along with the chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt and pepper (or taco seasoning).
• Cook, stirring occasionally, until the chicken is browned.

Toast the rice

• Stir in the uncooked rice and heat, stirring, so it coats the spices.

Add the liquids and beans

• Add the chicken broth, diced tomatoes with their juices, black beans and frozen corn.
• Stir well, scraping the bottom of the pot.

Simmer until the rice is tender

• Bring to a gentle boil, stirring occasionally so the rice doesn't stick to the bottom.
• Reduce the heat to low, cover and simmer until the rice is tender and the liquid is absorbed.

Rest and finish with lime

• Remove from the heat and let stand, covered.
• Fluff with a fork and stir in the lime juice.

Serve with toppings

• Divide into bowls and top with shredded cheese, sour cream, avocado, cilantro, green onions, lime wedges and hot sauce.
• Leftovers can be frozen without toppings and reheated with a splash of broth or water.