Heat oven to 350 degrees F. Lightly coat a 13” x 9” baking pan with cooking spray. In a medium bowl, combine the FODY Salsa, 1 tablespoon lime juice and ½ teaspoon salt. Add the chicken tenders and stir to coat. Set aside.
Spread the rice out in the bottom of the prepared baking pan. Drizzle with FODY Garlic Infused Olive Oil and the remaining 1 tablespoon lime juice. Sprinkle with FODY Chicken Soup Base, cumin, coriander, oregano and pepper. Carefully pour the boiling water over top.
Arrange the chicken tenders on top of the rice and water mixture, pouring any remaining salsa mixture in the bowl over top of the chicken. Cover pan tightly with aluminum foil and bake 40 to 45 minutes, or until liquid is absorbed, rice is tender, and chicken is cooked through.
Sprinkle the cheese and scallions evenly on top and bake another 5 minutes, or until the cheese is melted. Serve.