chopped cilantro, green onion, and avocado for garnish
Preheat oven to 350°F.
Heat oil in a large (12 inch) and deep skillet over medium high heat.
Season chicken on each side with salt and pepper to taste.
Place chicken skin side down in the skillet and cook each side for 5 minutes. Brush each side with bbq sauce while the other side cooks. Place chicken on a plate and set aside.
Add corn and beans to the empty skillet (leaving the leftover oil in the skillet is fine) and allow to grill for 2–3 minutes. Stir in the cilantro and ranch and stir to combine.
Pour in the rice and stir to allow the rice to be coated in the ranch/oil mixture. Add the broth, water, and salt and pepper to taste. Stir to combine. Place chicken back into the skillet as shown above. They will be about half way covered in the liquid. No need to stir, just set them right on top.
Cover and cook for 30 minutes.
Remove from the oven and sprinkle with the cheese and tomatoes. Return to the oven for 5–10 more minutes or until cheese is fully melted and chicken is cooked through.
Garnish with more cilantro, green onion and avocado if desired. Enjoy!
For safe meat preparation, reference the USDA website.