Preheat the oven to 375F. Mix the vegetable broth, and salsa verde together in a medium pot and bring to a boil over high heat.
While the liquid is heating up, spread the beans, jackfruit, corn, red onion, and green chiles across a 9×13″ pan or casserole dish, using a spatula to mix well. Sprinkle the uncooked rice on top.
Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
Remove from the oven and top with fresh cilantro, red onion, jalapeño, and/or dairy-free cheese (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Jackfruit: to shred jackfruit, drain it from the can and rinse well with water. Use your fingers to shred the jackfruit, removing any seeds you come across. I like to thinly chop the firmer core parts and use them as well to minimize waste. Make sure to use and purchase jackfruit in brine, and not syrup! You can also leave the jackfruit out or replace it with another faux chicken substitute.
Brown Rice: if you wish to use brown rice instead of white, preheat the oven to 400F instead and bake for 60 minutes instead of 45. I have not tested this recipe with any other grain substitutions