Preparation

• Preheat oven to 400°F. (If you don’t have cooked chicken, bake the chicken breasts in the oven for 25 minutes. Once cooked, place chicken on a cutting board and use two forks to shred the chicken into bite-size pieces.)
• In a large baking dish (I used 9 x 13 inch), add onion, bell pepper, jalapeño, rice, chili powder, garlic powder, cumin, oregano and salt and stir to combine.
• In a separate bowl or measuring cup, combine chicken broth, tomato paste and olive oil and whisk until well combined.
• Transfer broth mixture to the baking dish and stir to combine with the rice mixture.
• Add chicken, black beans and corn to the baking dish and give it one final stir until everything is well incorporated.
• Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
• Once complete, remove the baking dish from the oven, remove the aluminium foil, and sprinkle with grated cheese.
• Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
• Remove from the oven, allow to cool slightly, and serve with a sprinkle of fresh cilantro and spring onion as desired.