A quick and easy one-pan meal that will satisfy your taco cravings.
In a large skillet, cook the chicken pieces until they are browned and cooked through.
Stir in the white rice and taco seasoning, allowing the rice to toast slightly.
Pour in the diced tomatoes with green chilies and chicken broth. Stir to combine everything evenly.
Cover the skillet and simmer for about 15-20 minutes or until the rice is tender and has absorbed the liquid.
Sprinkle the shredded cheddar cheese over the top of the mixture. Cover and let it melt.
Garnish with chopped fresh cilantro and sliced jalapenos if you like it spicy.