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In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and diced bell pepper, and cook for 2-3 minutes until softened.
Add the bite-sized chicken pieces to the skillet, and cook until browned on all sides, about 5-6 minutes.
Stir in the long-grain white rice, diced tomatoes (undrained), chicken broth, chili powder, ground cumin, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and let the mixture simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Once the rice is cooked, remove the skillet from the heat and sprinkle the shredded queso blanco or Monterey Jack cheese over the top of the chicken and rice mixture.
Cover the skillet again and let it sit for a few minutes until the cheese is melted and gooey.
Garnish the Pollo Loco Mexican Chicken and Rice with chopped fresh cilantro and serve with lime wedges on the side for squeezing over the dish.