Heat 2 tablespoons olive oil in a large, deep skillet over medium heat.
Add the diced onion and saute for 2–3 minutes until softened.
Stir in the minced garlic and cook 1 minute until fragrant.
Season the chicken tenders with salt and pepper, then add to the skillet and brown them briefly with the onions and garlic.
Stir in the diced green chiles, rinsed white beans, salsa verde, chicken stock, ground cumin, and long grain white rice; mix to combine.
Bring to a gentle simmer, then cover and cook over medium-low heat until the rice is tender and liquid is absorbed, about 18–22 minutes.
Remove from heat and let sit 2–3 minutes, then top with chopped cilantro and cotija cheese before serving.
