Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, season with salt, pepper, chili powder, cumin, and dried cilantro. Cook until fully done.
Stir in Rotel (with juice), tomato sauce, minced garlic, chicken broth, and rinsed rice. Cover, reduce heat to medium-low, and cook for 15-20 minutes, stirring once halfway through, until the rice is tender.
Sprinkle shredded Colby Jack cheese evenly over the mixture. Cover and let the cheese melt, or place under a broiler for a slightly browned top.
Serve hot with sour cream, fresh cilantro, and a drizzle of Buffalo Wild Wings Southwest Ranch. Enjoy with tortilla chips for dipping!
Servings: 4-6
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