Chili-Cheese Stuffed Chicken with Rice

4 chicken thighs, skin & bones removed

1 7 oz can whole green chiles

4 ounces Colby/Jack cheese -- cut into 1 oz strips

3 tablespoons oil

1 cup rice

1/2 cup green onions -- chopped

1 16 oz jar Ortega Thick and Chunky Salsa

2 1/2 cups water

2 cloves garlic -- minced

2 teaspoons ground cumin

1/4 cup fresh Cilantro -- chopped

Remove skin and bone from chicken thighs. Inset 1 strip of cheese in each green chile. Wrap a chicken thigh around each stuffed chili. Set aside. Place oil in a 9" skillet and add uncooked rice and green onion. Stir over medium heat until rice is a light golden brown. Add Ortega Thick and Chunky Salsa, water, minced garlic, ground cumin and cilantro. Pour rice and salsa into an 8" x 11 1/2" baking dish that has been coated with a non-stick cooking spray. Cover dish with foil and bake at 350 F for 40-50 minutes or until rice absorbs moisture and chicken is done. Remove from oven. Let stand 5 minutes before serving.