Skillet Chicken and Rice with Peppers and Onions

INGREDIENTS

Chicken thighs (about 1 1/2 pounds), skin-on bone-in

1 15 ounce can

Black beans

2 cups

Corn, fresh frozen, or canned kernels

Green bell peppers

1/2

Jalapeno pepper

Lime, wedges

1 tbsp

Oregano, dried

1/2 cup

Picked cilantro, leaves

Red onion

3 cups

Water or homemade or store-bought low-sodium chicken stock

1 1/2 cups

Basmati or other long-grain rice

Kosher salt and freshly ground black pepper

2 tbsp

Olive oil

1 cup

Cheddar or monterey jack cheese, grated