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Place a large skillet, over medium-high heat, and add 1 tablespoon of olive oil. Add the chicken pieces, and season them with salt, and pepper. Stir and sauté chicken until slightly browned, about 5 minutes.
Remove the chicken from the pan and transfer it to a plate. Set aside.
Discard the juices from the pan, add the remaining 1 tablespoon of oil and the rice. White stirring constantly, sauté the rice until lightly browned, about 1-2 minutes.
Next, stir in beans, canned tomatoes, and seasonings.
Pour in the broth, stir to combine, and bring the mixture to a boil.
Once boiling, add the chicken on top of the rice, and DO NOT STIR. Just distribute the chicken evenly on top.
Cover with a lid and reduce heat to medium-low. Cook for 20-22 minutes or until all liquid is absorbed and rice is cooked through.
Remove from heat, sprinkle with shredded cheese on top, and cover with the lid for a few minutes for the cheese to melt. Serve with all your favorite burrito toppings: fresh salsa, chopped jalapeño, tortilla chips, sour cream, avocado, and chopped cilantro.
Or use flour or corn tortillas to serve this meal as tacos, and use your favorite toppings.