1 lb boneless chicken tenders or strips

1/4 cup taco seasoning

2 tbsp olive oil

2 tbsp salted butter

1 cup dry rice, preferably basmati

1 yellow onion, chopped

2 poblano peppers, chopped

1 cup fresh or frozen corn

1 can (10 oz) Rotel tomatoes

1 cup black beans, drained and rinsed

1 1/2 cups shredded Mexican cheese

1 1/2 cups water, plus more if needed

Plain Greek yogurt or sour cream

Shredded lettuce

Sliced green onions

Fresh cilantro

Cubed or sliced avocado

Lime zest and fresh lime juice

Tortilla strips or chips

Preheat the oven to 450°F.

In a 9-by-13-inch baking dish, toss the chicken with the taco seasoning, olive oil, and butter. Bake for 15 minutes, or until the chicken is fully cooked. Reduce the oven temperature to 400°F.

Use two forks to shred the chicken directly in the baking dish. Fewer dishes, more tacos. That is the math.

Add the rice, onion, poblano peppers, corn, tomatoes, and black beans. Pour in 1 1/2 cups water and stir everything together.

Spread the mixture evenly and cover it with the shredded cheese. Cover the dish with a lid or foil and bake for 25 minutes.

Uncover and bake for another 10 minutes, until the cheese is bubbling and the rice is tender. If the rice is still firm, add another 1/3 cup water, cover again, and bake for 10 more minutes.

Finish with shredded lettuce, yogurt or sour cream, avocado, cilantro, green onions, lime zest, and lime juice. Add tortilla strips or chips for crunch.