In your large skillet, heat the 3 tablespoons of extra virgin olive oil over medium heat. Once hot, add the finely diced white onion and sauté for about 3-4 minutes, until the onion becomes translucent and fragrant.
Add the bite-sized pieces of chicken to the skillet. Season with 1 teaspoon of kosher salt and pepper to taste. Cook the chicken for about 5-7 minutes, stirring occasionally, until the chicken is lightly browned and cooked through.
Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant but not burnt.
Add 1 cup of uncooked long grain white rice to the skillet and stir to combine. Then, pour in the can of red enchilada sauce, the can of diced tomatoes and green chilies (with their juices), and 1 cup of water. Sprinkle in the ground cumin and stir everything together.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 20 minutes. This will allow the rice to absorb all the delicious flavors and cook perfectly.
After 20 minutes, remove the skillet from heat. Sprinkle 1 cup of shredded cheddar cheese or Mexican-blend cheese over the top. Cover again and let it sit for an additional 5 minutes, allowing the cheese to melt beautifully.
Once the cheese has melted, fluff the rice with a fork and serve hot. Top with your choice of optional toppings like sour cream, diced tomatoes, diced avocado, or fresh cilantro for an extra burst of flavor.
