In a large skillet, heat 2 tbsp oil over medium-high heat. Once hot add chicken, salt, and pepper and cook until 165F. About 6 minutes, stirring occasionally. Set chicken aside.

Add remaining oil to pan, then add onions and pepper and cook for 5 minutes. Then add garlic and cook another minute.

Add rice to pan and toast for one minute. Then add in chicken broth, beans, corn, tomatoes, and enchilada sauce. Stir until all combined. Then stir in all of the spices and add the cooked chicken back in.

Bring to boil and reduce heat to a low simmer. Let cook about 18-20 minutes, stirring often, or until all the liquid is absorbed and the rice has cooked.

Once cooked, turn off heat and sprinkle cheddar cheese on top. Cover for 5 minutes or until cheese melts.

Serve!