In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rinsed long grain rice, stirring gently, then cover with a lid and reduce heat to low. Let it simmer for about 18 minutes, or until the rice is tender and water is absorbed. Once done, remove from heat and let it sit, covered, for 5 minutes before fluffing it with a fork.

While the rice is resting, preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking dish by greasing it lightly with cooking spray or olive oil.

In a large mixing bowl, combine 2 cups of shredded cooked chicken, 1 cup of red enchilada sauce, 1 cup of refried beans, and 1 cup of drained corn kernels. Stir in half of the white cheddar cheese and half of the Monterey Jack cheese. Fold in the cooked, fluffed rice, and season with salt and black pepper to taste.

Pour the rice and chicken mixture into the prepared baking dish, spreading it evenly. Top the casserole with the remaining white cheddar and Monterey Jack cheeses.

Place the casserole in the preheated oven and bake for 20–30 minutes until the cheese is melted, bubbly, and slightly golden.

Once baked, remove the casserole from the oven and let it cool for a few minutes. Sprinkle chopped cilantro or parsley before serving.