Pour extra virgin olive oil into a large skillet over medium heat. Allow it to heat up for about 1-2 minutes until shimmering.

Add minced garlic and diced onion, sautéing until fragrant and the onion becomes translucent, about 3-4 minutes.

In a small bowl, combine chili powder, cumin, garlic powder, sea salt, and black pepper. Stir into the garlic and onion mixture, letting the spices bloom for a minute.

Add in the drained black beans, roasted corn, shredded chicken, green chiles, chicken broth, salsa verde, and long grain rice. Stir everything together until well combined.

Increase the heat slightly and bring the mixture to a boil for 2-3 minutes, stirring occasionally to prevent sticking.

Lower the heat to a simmer, cover the skillet, and let it cook for 15 minutes.

After 15 minutes, check that the rice is tender and has absorbed the liquid. If it’s still too firm, cover and cook for an additional 2-5 minutes.

Remove the skillet from heat, sprinkle shredded Monterey Jack cheese on top, and cover again for 2-3 minutes.

Serve hot, topped with fresh cilantro, sliced avocado, and a sprinkle of red pepper flakes.