In a bowl, toss the chicken breast cubes with 3 teaspoons of taco seasoning and salt. Make sure the chicken is well-coated.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken and sauté for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the pot and set it aside.
In the same pot, add the diced onion and sauté for about 3 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chicken broth, diced tomatoes with green chilies, tomato paste, corn, black beans, red bell pepper, and the remaining 3 teaspoons of taco seasoning to the pot. Stir well to combine.
Bring the mixture to a boil. Once boiling, add the long-grain white rice and stir to evenly distribute it. Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
After 20 minutes, remove the pot from heat. Add the cooked chicken back into the pot and mix everything gently. Let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Sprinkle the shredded cheddar cheese on top and cover the pot again for a few minutes, allowing the cheese to melt. Squeeze fresh lime juice over the dish before serving for an extra burst of flavor.
