Chicken and Rice Burrito Bowls by Kitchn

– 1 1/2 tablespoons canola or vegetable oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tablespoon chili powder
– 1 1/2 teaspoons ground cumin
– 1 cuplow-sodium chicken broth, divided
– 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
– Kosher salt
– Freshly ground black pepper
– 1 (15-ounce) can black beans, drained and rinsed
– 1 cup frozen corn kernels
– 1 (16-ounce) jarsalsa
– 1 cup long-grain white rice
– 1/2 cup shredded sharp cheddar cheese
– 1/4 cup coarsely chopped fresh cilantro