Salsa Chicken Casserole

Made this tonight — easy and delicious! I substituted long-grain brown rice, used bone-in chicken thighs (breasts were very expensive at my grocery store) and just used water instead of chicken broth (no need to add more flavor to this very tasty dish). It took about 1 hr 15 min for my rice to fully cook, so not too much longer than the recipe states.

1 cup uncooked rice
1 cup frozen corn kernels (thawed)
1 (15 oz.) can black beans
1 (16 oz.) jar salsa
1 cup chicken broth
½ Tbsp chili powder
½ tsp oregano
2 large (1.5 lbs.) chicken breasts
1 cup shredded cheddar cheese
2 whole green onions, sliced