In a ziplock bag, combine the chicken breasts with Lawry's Baja Chipotle Marinade and let it sit for 30 minutes.

Preheat your oven to 350ºF (175ºC).

In a large mixing bowl, combine the diced tomatoes with green chiles, cumin, chili powder, onion powder, garlic powder, chicken broth, and instant brown rice. Stir well and pour into a greased 9x13 baking dish.

Heat vegetable oil in a large skillet over medium-high heat and sear the marinated chicken breasts for about 2 minutes on each side.

Place the seared chicken on top of the rice mixture in the baking dish and cover with aluminum foil. Bake uncovered for 30-40 minutes.

While the chicken is baking, heat the Mexican white cheese dip until warm and pourable.

Once the casserole is done baking, pour the cheese dip generously over the top and garnish with freshly chopped cilantro or green onions.