I ended up firing off my quick & dirty tex-mex chicken & rice.
1 lb. chicken breast meat, cut into 1-inch pieces.
6 oz Mexican chorizo (the fresh stuff that's more like goop in a tube, as opposed to Spanish which you slice)
2 cups medium grain (I like arborio, but it's not a must) rice, cooked, rinsed, and drained.
1 medium onion, minced fine
1 green pepper, minced fine
3 cloves garlic, crushed.
1 T ground cumin
1 T smoked paprika
Few strands of saffron (or if you're a cheapskate like me, about 3 T Mexican Saffron, ground)
1 cup Oaxaca (can be subbed with Jack or extra sharp Cheddar if you prefer) shredded.
Cook down the chorizo over medium heat until it gives up a good bit of grease. Add the onion, garlic, and pepper, cook until the onions are nearly clear. Add the chicken. Once the chicken turns white on the outside (2-3 minutes), add the spices and continue the saute, stirring constantly, for another 3-4 minutes, until the chicken is cooked through. Add the rice and combine thoroughly. Top with the shredded cheese and serve immediately. For those who prefer a bigger kick, add 1 habanero, chopped fine, with the other veggies, or 1/2 teaspoon of red pepper flakes with the other seasonings.
Fast (even with the rice cook time, it's under 30 minutes), easy, and tasty.