Preheat oven to 400°F. If you don’t have cooked chicken, bake the chicken breasts for 25 minutes. Once cooked, shred the chicken into bite-size pieces using two forks.

In a large 9 x 13-inch baking dish, combine the diced red onion, bell pepper, minced jalapeño, dry rice, chili powder, garlic powder, cumin, oregano, and sea salt. Stir well.

In a separate bowl or large measuring cup, whisk together the chicken broth, tomato paste, and olive oil until combined.

Pour the broth mixture into the baking dish and stir to mix evenly with the rice mixture.

Add the shredded chicken, black beans, and corn. Give everything a final stir until well combined.

Cover the baking dish tightly with aluminum foil. Bake for 50-60 minutes, or until the rice is tender and most of the liquid is absorbed.

Remove foil, sprinkle grated cheese over the casserole, and bake uncovered for an additional 5-10 minutes until the cheese is melted and lightly golden.

Let cool slightly. Serve topped with fresh cilantro and sliced green onions.