Heat olive oil in a large pot over medium heat, then add chicken breast seasoned with spices. Cook for 5-6 minutes until golden brown.

Stir in the long-grain white rice and Rotel diced tomatoes, cooking for 1-2 minutes until well-coated.

Add chicken broth, bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until rice is tender.

Once heat is off, stir in nacho cheese sauce and shredded cheese until melted and creamy.

Sprinkle remaining shredded cheese on top, cover, and let rest for 5 minutes. Garnish with optional toppings before serving.