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Heat the olive oil in a large pan of medium high heat. Add the diced chicken, onions, salt and pepper to the skillet. Cook for 3-4 minutes on each side until the chicken is browned.
Add in the minced garlic and heat for 1 minute until the garlic is fragrant.
Stir in the chicken broth, peas and carrots, cream of chicken soup and rice into the skillet. Bring it the mixture to a boil.
Cover and reduce the heat the low.
Cook covered for 17-20 minutes until most of the water is absorbed.
Remove from heat and stir in the shredded cheddar cheese.
Serve warm and enjoy!