In a large skillet, combine 1 cup of long-grain white rice, 1 cup of salsa, 2 cups of diced sweet potatoes, 1 can of drained and rinsed black beans, and 1 can of diced green chiles. Sprinkle in 1 tablespoon of chili powder and pour in 1¾ cups of chicken or vegetable broth. Give everything a good stir to evenly incorporate all the ingredients.

Cover the skillet and heat over high heat until the mixture reaches a rolling boil. Once boiling, reduce the heat to low, ensuring it's gently simmering. Allow it to cook for about 15 minutes, or until the rice and sweet potatoes are tender, stirring occasionally to prevent sticking.

After 15 minutes, turn off the heat and leave the skillet covered for an additional 5 minutes. This resting period will allow the flavors to meld together and the steam to finish cooking the rice and sweet potatoes.

Using a fork, gently fluff the mixture to separate the grains of rice and sweet potatoes. Stir in the juice of 1 lime and 2 sliced green onions, and season with kosher salt and cracked black pepper to taste.

Top your skillet with 1 cup of grated cheddar cheese. Cover the skillet again and let it sit for a few minutes until the cheese is melted and bubbly.

Before serving, sprinkle the skillet with 2 tablespoons of chopped fresh cilantro for an extra pop of flavor. Serve warm, enjoying it straight from the pan or plated up.