Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken pieces and sprinkle with half the taco seasoning. Cook for 3 to 4 minutes until golden brown on the outside. The chicken does not need to be fully cooked through at this stage.

Push the chicken to one side of the pan. Add the rice to the empty side and toast for about 1 minute, stirring gently, until it smells slightly nutty and turns a light golden color.

Pour in the diced tomatoes with green chilies, chicken broth, and remaining taco seasoning. Stir everything together so the rice is fully submerged in the liquid.

Bring the mixture to a boil, then reduce heat to low. Cover with a tight-fitting lid and simmer for 18 to 20 minutes until the rice is tender and the chicken reaches an internal temperature of 165 degrees F. Do not lift the lid during cooking.

Remove from heat and stir in the queso cheese until fully melted and combined. If the mixture is too thick, add a small splash of broth to loosen. Garnish with chopped cilantro, sliced jalapenos, or sour cream and serve hot.