Mexican Chicken and Rice Casserole

Place all of the ingredients (except the corn starch and milk) for the chicken into a medium-sized slow cooker and mix well. Cook on high for 1 hours or low for 3.

When chicken is done remove it from the slow cooker to a cutting board and shred it with two forks. Mix cornstarch and milk in a small bowl. Pour it into the slow cooker and mix well. This will help thicken the sauce later on while it bakes. Return the shredded chicken to the slow cooker and mix well.

Cook the package of rice according to package directions.

Spray a large casserole dish (I used and oval baker but a 9×13 will work as well) with cooking spray. Mix half the bag of cheese with the cooked rice. Spread cooked rice cheese mixture on the bottom of the baking dish. Spoon chicken mixture over the rice. Sprinkle beans on top of chicken. Top with the rest of the cheese and bake at 350 F for 30-40 minutes until cheese is melted and bubbly.

Garnish with fresh cilantro.