1Spray 3-quart casserole with cooking spray. Cook rice as directed by package. Spoon into casserole.
2Heat oven to 375°F. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Cook onion, green chiles, jalapeño and garlic 4 to 6 minutes, stirring occasionally, until tender. Transfer to medium bowl. In same skillet, heat remaining 2 tablespoons oil over medium heat. Season chicken with 1/2 teaspoon of the salt and the pepper. Cook chicken 4 to 6 minutes, turning once, until lightly browned. Place chicken on top of rice.
3In blender, place reserved vegetables, whipping cream, 1/4 cup cilantro, the lime juice and remaining 1 teaspoon salt. Cover; blend on high speed or until smooth, scraping sides once. Spoon mixture over chicken; sprinkle with cheese. Bake uncovered 20 minutes or until bubbly. Garnish with cilantro.