1-Heat 3 tablespoons of olive oil in a large pan over medium heat, then add 1/2 finely diced white onion and cook until it softens, about 2 minutes.

2-Add 1 pound of boneless skinless chicken breasts cut into bite-sized pieces, season with 1 teaspoon kosher salt and freshly ground pepper to taste, and cook until browned on all sides, roughly 5 minutes.

3-Stir in 2 cloves of minced garlic and cook for another minute until fragrant, then add 1 cup of uncooked white rice and sauté for 2 minutes to toast it lightly.

4-Pour in 1 (10 oz) can of enchilada sauce, 1 (10 oz) can of diced tomatoes with green chiles, 1 cup of water, and 1/2 teaspoon of cumin, stirring everything together.

5-Bring the mixture to a simmer, cover the pan, and cook on low heat for about 15 minutes until the rice is tender and the liquid is absorbed.

6-Sprinkle 1 cup of shredded cheese on top, cover again to melt it, then remove from heat and let it sit for a minute. Add optional toppings like sour cream, diced tomatoes, diced avocado, or cilantro for extra flair.