Preparation Steps

• Rinse the rice under cold water until it runs clear; drain well to prevent soggy rice.
• Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken and cook until lightly browned on the edges, 5 to 6 minutes. Transfer to a plate.
• Add onion, bell pepper, and jalapeño to the pan; sauté until softened, about 3 minutes. Stir in garlic and cook until fragrant, 30 seconds.
• Stir in the rinsed rice and toast for 1 to 2 minutes, stirring to coat it in the aromatics and oil.
• Add tomato sauce, chicken broth, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir to combine and bring to a gentle boil.
• Return the browned chicken and any juices to the pan. Reduce heat to low, cover, and simmer until rice is tender and liquid is mostly absorbed, 18 to 20 minutes. Avoid lifting the lid frequently.
• Turn off heat. Fold in peas and corn, cover again, and let steam for 5 minutes.
• Fluff with a fork. Stir in lime juice and half the cilantro. Sprinkle cheese over the top, cover for 2 minutes to melt (if using).
• Serve hot, garnished with remaining cilantro and extra lime wedges if desired.