Step 1: Prepare the Oven and Baking Dish

• Preheat your oven to 375°F (190°C).
• Grease a large, oven-safe baking dish with cooking spray or a light coat of olive oil. Set aside.

Step 2: Season and Sear the Chicken

• Pat the chicken breasts dry with paper towels and season both sides with ground cumin, smoked paprika, chili powder, salt, and black pepper.
• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Add the chicken breasts to the skillet and sear for 2-3 minutes per side, or until golden brown. (The chicken will finish cooking in the oven.) Remove from heat and set aside.

Step 3: Sauté the Aromatics

• In the same skillet, add the chopped onion and cook for 3-4 minutes, or until softened.
• Stir in the minced garlic and diced jalapeño (if using) and cook for an additional minute, until fragrant.

Step 4: Assemble the Bake

• Spread the uncooked rice evenly over the bottom of the prepared baking dish.
• Pour the sautéed onion and garlic mixture over the rice.
• Scatter the black beans and corn over the rice, spreading evenly.
• Pour the chicken broth and salsa verde over the rice mixture, stirring gently to combine.
• Nestle the seared chicken breasts on top of the rice mixture, pressing them down slightly.

Step 5: Bake the Dish

• Cover the baking dish tightly with aluminum foil and bake for 35-40 minutes, or until the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
• Remove the foil and sprinkle the shredded Mexican blend cheese over the top of the chicken and rice.
• Return to the oven and bake, uncovered, for an additional 8-10 minutes, or until the cheese is melted and bubbly.

Step 6: Rest and Garnish

• Allow the bake to rest for 5-10 minutes before serving.
• Garnish with fresh cilantro and serve with lime wedges, sour cream, and diced avocado, if desired.