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Heat 1 Tbsp of Olive oil in a pan. Season chicken with salt, pepper and sazon. Cook chicken for 5 minutes each side or until fully cooked, put aside and dice.
Add two tablespoons of olive oil into pan over medium heat. Add onion and pepper to the pan. Once onions soften, increase the heat to medium high and add the garlic.
Push onions and peppers to one side of the pan and add additional olive oil if needed to other side. Add the uncooked rice in the toast it for a 2-3 minutes. Add diced chicken back to the pan.
Add the enchilada sauce and chicken broth to the pan and stir to combine. Bring mixture to a boil then lower the heat to a simmer and cover the pan with a tight fitting lid.
Cook chicken and rice mixture covered for about 15 minutes or until rice is tender and the liquid is absorbed making sure to stir every once in a while.
Sprinkle cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.
Top with desired toppings and eat!