Preparation:

Step 1: Season the chicken breasts generously with taco seasoning, salt, and pepper. This will give the chicken a flavorful crust when cooked.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook for about 6-8 minutes per side, or until they are golden brown and fully cooked. The internal temperature of the chicken should reach 165°F (75°C). Once done, remove the chicken from the skillet and set it aside.

Step 3: In the same skillet (to retain all the flavorful bits), add the rice, chicken broth, and diced tomatoes with green chilies. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes or until the rice is tender and has absorbed the liquid. Make sure to stir occasionally to prevent the rice from sticking.

Step 4: While the rice is cooking, prepare the queso sauce. In a small saucepan, combine the queso blanco and shredded cheddar cheese. Melt the cheeses over low heat, stirring frequently to ensure a smooth and creamy consistency. Once melted, remove from heat.

Step 5: To assemble the dish, place a generous serving of the cooked rice onto a plate. Top it with one of the cooked chicken breasts. Drizzle the warm, melted queso sauce over the chicken and rice, allowing it to spread and coat everything. Add a dollop of sour cream on top for extra creaminess.