In a large skillet pan, over medium-high heat, add 1 tablespoon of olive oil, chicken chunks, salt, and pepper. Cook chicken until no longer pink and slightly browned, about 5 minutes. Remove chicken from pan (I put it on a paper towel lined plate) and drain the juices from the pan.* The chicken does not need to be completely cooked through but it should be cooked most the way (it will look cooked).
In same pan, over medium-high heat, add remaining 1 tablespoon oil and rice. Sauté rice until lightly browned, while stirring constantly, for 1-2 minutes or until rice is slightly browned and smells fragrant.
Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Once boiling, place chicken on top (DO NOT stir into rice mixture).
Cover with a lid and reduce heat to medium-low. Let cook for 20 minutes or until all liquid is absorbed and rice is cooked through.
Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. Serve with all your favorite burrito toppings, flour tortillas, or over shredded lettuce.
This recipe has been tested and made every single time with full-salt, regular chicken broth. If you use low-sodium chicken broth then you may have to add some additional salt in with the other seasonings. Serving size & calorie count is for about 1 1/2 cups of the chicken burrito skillet. This recipe feeds 6 people. More if you are feeding lots of little kids.