1 cup basmati or jasmine rice
1 cup chicken stock
1 teaspoon cumin
1 teaspoon dried oregano
1 16oz jar green salsa
1½ pounds boneless, skinless chicken breasts, thinly sliced horizontally
1 15oz can kidney beans, drained
2 4oz can diced green chiles
5 cloves garlic minced
1 cup frozen corn
1 teaspoon salt
½ teaspoon pepper
1 cup monterey jack cheese
Preheat oven to 400°F.
In a baking dish, add in rice, chicken stock, cumin, oregano, salsa, and ½ teaspoon salt. Mix well.
In a large bowl, add in chicken, beans, green chilies, garlic, corn, ½ teaspoon salt and pepper. Mix well, and then place into baking dish on top of rice mixture. Press everything down with your fingers.
Cook in oven for 1 hour covered.
Top with cheese, and then return to oven for another 15 minutes or until cheese is melted and golden.
Serve with sour cream and thinly sliced green onions if desired!