Cheesy Mexican Chicken Skillet

293 gram(s) Great Value, original, diced tomatoes with green chilies (.5c=117g=1 serving) (by EALLISON978)
1 tbsp Butter, salted
.33 cup, chopped Onions, raw
1 serving garlic minced Stonemill Aldi 1 tsp 5g svng (by PAMSCHWETZ)
2 cup Chicken Breast - Chopped or Diced
2 cup green giant cauliflower rice
3 serving Taco Seasoning (Tone's) 2 tsp. (by DDSASHA)
1 cup Chicken Stock, Swanson (by GFAMTX)
2 cup Happy Farms Brand Finely Shredded Mexican Style Cheese ALDI (.25cup/Serving) (by SCHNELLD)

In a cast iron skillet, melt butter then saute onion, pepper, and garlic until softened.
Steam riced cauliflower in microwave according to package directions.
Add homemade taco seasoning, Rotel, chicken broth, and cauliflower to skillet.
Stir to combine then cook on medium/low approx 10 minutes until extra liquid is absorbed.
Add cooked chicken and stir well. If mixture gets too thick, add a little more chicken broth.
Simmer on low covered for 5 minutes.
Sprinkle cheese on top, cover and simmer until cheese is melted.
Optional: Serve with sour cream, cilantro, jalapenos, etc.

Serving Size: cup