In a saucepan, combine rice, water (or broth), and salt. Bring to boil. Cover and let simmer for 14 minutes. When done, remove from heat and place in a bowl. Cover with a towel.

Cut the chicken into small pieces about 1 inch in size. Season the chicken generously with cajun seasoning. One tablespoon of olive oil is all you need to heat a large saucepan or dutch oven on medium-high heat. Once the oil has reached a high temperature, add the chicken to the pan in one layer. After browning one side for about 2 minutes, flip the chicken over and brown the other. Transfer the chicken to a plate.

Heat the remaining olive oil in a pan. Once the oil has heated up, add the bell peppers and onions. Cook, stirring often, until vegetables are tender and golden brown.

Mix the bell peppers and tomatoes with the onion, then add in the chicken. Stir in the rice cooked until combined. Stir in the cheese, if desired.