In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and 3 minced cloves of garlic, sautéing for about 3-4 minutes until they become fragrant and the onion turns translucent.

Next, add 1 pound of boneless, skinless chicken, cut into bite-sized pieces, to the pot. Cook for 5-7 minutes, stirring frequently, until the chicken pieces are browned and no longer pink inside.

Stir in 1 cup of diced bell peppers and 1 cup of corn. Cook for an additional 2-3 minutes, allowing the vegetables to soften and mingle with the chicken.

Add 1 cup of long-grain rice to the pot along with 1 teaspoon each of cumin and paprika, stirring well to coat the rice with the mixture. Pour in 2 cups of chicken broth, bringing everything to a boil.

Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes or until the rice is tender and has absorbed most of the liquid.

After simmering, remove the pot from heat and uncover it. Stir in 1-2 cups of shredded cheese, mixing until it melts beautifully into the dish.