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Cook the chicken breasts in a skillet with 1 Tbsp of oil over medium heat.
Flip over after 4-5 minutes and then continue cooking until the chicken reaches an internal temperature of 165 F.
Remove chicken from the skillet, shred it and then place it back into the skillet.
Add in the tomato sauce, chicken broth, drained corn and taco seasoning.
Stir to combine and bring to a boil.
Stir in the rice, cover and remove from heat.
Let it sit covered for 5 minutes and then take the lid off and add the cheese onto it.
Cover again for a couple of minutes or until the cheese is melted.
Eat with a fork or scoop it up with some tortilla chips. Enjoy!!