1-First: heat 2 tablespoons of olive oil in a large 12-inch skillet over medium heat and sauté the diced onion until it softens, which takes about 2-3 minutes.

2-Next, season the chicken pieces with 1 teaspoon kosher salt and freshly ground pepper, then crank up the heat to medium-high and add the chicken to the pan. Brown the chicken for a few minutes and toss in the minced garlic, cooking for another minute to bring out the aroma.

3-Push the chicken mixture to one side, add the remaining tablespoon of olive oil to the empty side, and stir in the uncooked rice. Sauté the rice for a couple of minutes to give it a nice toast. Then, mix in the enchilada sauce, diced tomatoes with green chiles, water, and cumin until everything combines well.

4-Bring the mixture to a boil, reduce the heat to low, cover tightly, and let it simmer for about 15 minutes or until the rice is tender and the liquid is absorbed remember to stir occasionally. Finally, sprinkle on the shredded cheese, cover again, and let it melt for 1 to 2 minutes. Serve it up with your favorite toppings like sour cream or diced avocado.