Arroz con Pollo Chili Rellenos

Broil or roast the chilies over a flame until skins blister; wrap in tea towel or put in a paper grocery bag for 10-15 minutes to sweat the skins loose. While the chilies are sweating, make the rice. Heat oil in a 10-12 inch skillet over medium heat until hot. Add the onion and sauté until translucent (about 2-3 minutes.) Add the rice and whole cumin seeds. Toast in the oil with the onions about 1 minute, stirring constantly. Add the water, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer about 15 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly. While the rice is cooking, prepare the chilies. Remove skins and slit the chilies open on one side. Remove seeds but do not remove stems. Arrange the prepared chilies in a lightly oiled 3 quart rectangular baking dish. After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the cubed chicken, cumin, coriander, oregano, lime zest and juice, chopped tomato with its juice, cotija cheese and chopped cilantro. Toss the mixture until it is thoroughly combined. Gently stuff the chilies with the rice and chicken mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chilies with the Monterey Jack cheese. Bake in a 350 degree oven for 20-25 minutes, or until the chilies are heated through and the cheese on top is melted. Remove from oven. Top with sliced avocado and garnish with fresh cilantro.