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 23 cm 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 20 cm x 29 cm baking dish that has been coated with a non-stick cooking spray. Cover dish with foil and bake at 180ºC for 40-50 minutes or until rice absorbs moisture and chicken is done. Remove from oven. Let stand 5 minutes before serving.