Step 1: Prepare the Oven and Dish

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch baking dish lightly with oil or cooking spray.

Step 2: Sauté Aromatics

1. In a medium skillet over medium heat, add a drizzle of oil and sauté the chopped onions until they become translucent (about 3–4 minutes).
2. Add the minced garlic, diced bell pepper, ground cumin, chili powder, and smoked paprika. Stir and cook for another 1–2 minutes until fragrant.

Step 3: Assemble the Casserole

1. In a large mixing bowl, combine the uncooked rice, shredded or cubed chicken, black beans, corn, and sautéed onion mixture.
2. Pour in the salsa and chicken broth. Mix well to ensure all ingredients are evenly distributed.
3. Add salt and pepper to taste.

Step 4: Transfer to the Baking Dish

1. Pour the entire mixture into the prepared baking dish and spread it out evenly.
2. Cover the dish tightly with aluminum foil to keep in moisture as it cooks.

Step 5: Bake the Casserole

1. Place the covered casserole in the preheated oven and bake for 45 minutes to 1 hour, or until the rice is tender and has absorbed the liquid.
2. Check after 45 minutes by carefully lifting the foil. If the rice needs more time, re-cover and continue baking.

Step 6: Add the Cheese

1. Once the rice is fully cooked, remove the foil and sprinkle the shredded cheese on top of the casserole.
2. Return the dish to the oven, uncovered, for another 5–10 minutes, or until the cheese is melted and bubbly.

Step 7: Garnish and Serve

1. Remove the casserole from the oven and let it sit for about 5 minutes.
2. Garnish with freshly chopped cilantro, and, if desired, add sliced jalapeños, sour cream, or guacamole on top.
3. Serve hot and enjoy!