Preheat your oven to 400°F (200°C).

In your prepared baking dish, combine the finely diced onion, chopped red bell pepper, parboiled long-grain brown rice, fajita seasoning, and optional cayenne pepper. Mix well.

In a separate bowl, whisk together the reduced sodium chicken broth, canned mild green chilies, tomato paste, and olive oil until smooth.

Pour the wet mixture over the rice and vegetable base in the baking dish and stir until well incorporated.

Gently fold in the shredded chicken, black beans, and frozen corn into the mixture.

Cover with aluminum foil and bake for 65-70 minutes until the liquid is absorbed and the rice is tender.

Once cooked, uncover and sprinkle shredded Monterey Jack cheese over the top. Bake uncovered for an additional 5-10 minutes until the cheese is melted and slightly golden.

Let it cool for 5-10 minutes before serving.

Serve as is or garnish with cilantro, green onions, salsa, and avocado.