1Cut up about a pound of chicken into bite-size pieces and season it with salt, pepper, Montreal chicken seasoning, cilantro lime seasoning, and red pepper flakes.
2Heat some oil in a large skillet and cook the chicken until no longer pink.
3Add in a cup of rinsed white rice.
4Add a can of Rotel, a cup of tomato sauce, and a cup of water. You can also add a can of rinsed black beans at this point.
5Stir and let it come to a boil. Once it does, cover it, turn the heat to low, and let it cook for 10 minutes.
6Give it a stir, put the cover back on, and cook for another 10 minutes.
7Stir the rice to make sure nothing is sticking and add a handful of shredded cheese.
8Take the pan off the heat and put the cover back on for a few minutes to let the cheese melt.
9Serve and top with plain Greek yogurt or sour cream.