Follow these straightforward steps to create your One-Skillet Mexican Chicken and Rice:

1. Heat Oil: In a large skillet, heat the olive oil over medium-high heat.
2. Sauté Chicken: Add the chicken thighs to the skillet, cooking for about 5-7 minutes on each side or until browned. Remove the chicken and set aside.
3. Sauté Vegetables: In the same skillet, add the diced onion, garlic, and bell pepper. Sauté for about 3-4 minutes until softened.
4. Add Rice: Stir in the uncooked rice and cook for another 2 minutes, allowing it to toast slightly.
5. Return Chicken: Place the chicken back into the skillet with the rice and vegetables.
6. Add Liquids: Pour in the chicken broth, corn, black beans, salsa, cumin, chili powder, paprika, salt, and pepper. Mix well.
7. Simmer: Bring the mixture to a boil. Reduce the heat, cover the skillet, and let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid.
8. Shred Chicken: Once cooked, shred the chicken into bite-sized pieces using two forks and stir to combine with the rice.
9. Garnish: Remove from heat and garnish with chopped cilantro.
10. Serve: Serve piping hot, with lime wedges on the side for added zest.

By following these simple steps, you will create a flavorful One-Skillet Mexican Chicken and Rice that is sure to impress!