Slice the boneless, skinless, chicken, breast into 1-inch sized pieces and place in an oven-safe large skillet. Add the Olive Oil, Chicken Broth, and Yellow Rice to the skillet and stir to combine. Bring the contents to a boil, cover, and turn to low heat for 25 to 30 minutes.
While the chicken and rice are cooking prepare the queso by melting the American Cheese and Heavy Cream in a medium-sized saucepan. Once melted completely set the burner to low.
Remove the skillet from heat and stir in the Diced Tomatoes, Green Chilis, and Queso. Top with crumbled Queso Fresco (or shredded Monterey Jack if using) and place in the oven set to broil for 2 to 3 minutes, until cheese melts. Garnish with fresh chopped Cilantro.
If the rice has not cooked through after 30 minutes or the contents too soupy, return the cover to the skillet and cook for an additional 5 to 10 minutes, adding time as necessary.