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Cut the chicken into small, bite-sized pieces or strips (about 1 inch).
Heat the olive oil in a large skillet or sauté pan (with higher sides on it and a lid), over medium high heat, and add the chicken pieces along with the dried seasonings. Cook the chicken, stirring frequently, until it's cooked to an internal temperature of 165℉.* If excess liquid is in the pan from cooking the chicken, I recommend draining it from the pan.
Stir in the chicken broth, nacho cheese sauce, and Rotel. Bring to a boil.
Once boiling, stir in the uncooked rice.
Cover the pan with a lid and reduce the heat to medium-low. Cook for 20-25 minutes or until all the liquid is absorbed and the rice is tender.
Serve immediately with your favorite taco toppings like sour cream, pico de gallo or chopped tomatoes, and sliced avocado.