Preheat oven to 350° F. (Obviously, you can skip this step if you are planning to freeze it for later.)
Spray 9x13-inch baking dish with nonstick cooking spray. Spread the rice over the bottom of the prepared baking dish.
Layer the beans, corn, and chicken over the rice. Sprinkle red pepper and green onions over top.
In a separate container, combine broth, salsa, marinara sauce, seasonings, and garlic.
Pour over the top of the layers in the pan. Top with shredded cheese.
To bake immediately:
Bake in preheated oven 45 minutes to 1 hour.
To freeze for later:
Cover with foil and put everything into a large resealable bag. Defrost and bake as directed within 3 months. Unthaw completely before baking. If you prefer, instead of immediately pouring them over the top, you can put the liquid ingredients into a resealable bag and pour them on after defrosting just before baking.
Alternate preparations: *This recipe can also be prepared with thickly sliced chicken breasts, or browned ground chicken. Vegetarian: Omit chicken, substitute chicken broth with vegetable broth, and use a vegan faux-cheese product. Vegan : Omit chicken, substitute chicken broth with vegetable broth, and use a vegan faux-cheese product. Dairy-free: Omit cheese or use a cheese product that works for you.
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.