RICE and SEASONINGS: Heat oil in a 12-inch nonstick skillet over medium-high. Add rice and all seasonings. Stir for 2 minutes, without liquid, until fragrant.
ADD LIQUID: Add tomatoes, enchilada sauce, broth, black beans, corn, and green chiles (if using). Stir to combine.
SIMMER: Keeping at medium-high heat, watch for the entire surface of the mixture to gently boil and become foamy on top. Once this occurs, cover with a lid and reduce the heat to lowest setting.
LET STAND: Without stirring or removing the lid, leave for 13-18 minutes, or until the liquid is fully absorbed. Check to make sure, then quickly recover with lid and move skillet off heat. Let stand, covered, for 10 minutes.
FINISH: Fluff the rice gently, then stir in the chopped chicken to warm it through. Sprinkle the cheese evenly over the top, cover again, and let sit for 3-5 minutes to melt the cheese.
SERVE: Dish up servings. Add toppings to individual plates (See Note 3) and enjoy!
LEFTOVERS: Leftovers make a great burrito! Just warm them up, roll in a tortilla, spray with cooking oil, and crisp all over in a skillet.
Notes
Note 1: Skillet: Here's the exact pan I use and LOVE.Note 2: Enchilada sauce: Various brands of enchilada sauce can vary quite a bit in heat. We like Old El Paso mild red enchilada sauce in this recipe.Note 3: Toppings: The toppings truly seal the deal on this dish! We love fresh lime, cilantro, ripe diced avo, sour cream, and cilantro lime sauce. The cooling additions especially are important so this dish isn't too spicy. Note 4: Leftovers: Don't add optional/additional toppings or sauce to anything you want to keep leftover. Store separately and reheat chicken/rice mixture as needed.