Use a large skillet and heat 2 tablespoons of olive oil until hot. Add the cubed chicken and 3 tablespoons of the Smoky Santa Fe Chicken Seasoning. Sauté for 5-7 minutes stirring occasionally until the chicken is cooked through.
Add the rice, tomatoes, beans, corn and the remaining Smoky Santa Fe Seasoning to the pan. Cook for 2-4 minutes until heated through, stirring occasionally.
Top with the shredded cheese and cover the pan for 1 minute to allow the cheese to melt.
I like to finish this recipe with a sprinkle of green onion.