Combine rice, squash, onion, tomatoes, black beans, 1 cup cheddar, 1 cup Monterey jack, chicken, cumin, cayenne, salt, and pepper.
Pour the black bean casserole into a greased, 9x13Â casserole. Sprinkle with the remaining 1/2 cup cheddar and 1/2 cup Monterey jack cheese.
Bake uncovered for 45 minutes, until the squash is tender and the cheese is melted.
Notes
Making this meal vegetarian: I have successfully converted this meal to vegetarian by substituting the chicken broth for vegetable broth, omitting the chicken, and adding a third can of black beans.