Chicken burrito skillet

We just tried this for the first time, it will probably get added in regularly to the rotation.  

1 c. rice

2 c. chicken broth

1 regular can (14 oz.?) diced tomatoes with juices

2 small chicken breasts (I pulled the meat off a chicken leg w/ back attached, would probably not do that again as it took forever and left a lot of meat on the bone; that said, the meat was super tender, so maybe worth it)

1 can black beans, rinsed and drained

1 c. frozen corn

2 T. homemade taco seasoning or 1 packet (I used enough homemade taco seasoning to make a pound of taco meat because I didn't bother reading all the blah blah blah (the irony), and it's more than 2 T. of spices, so not sure how this equates...)

8 oz. shredded cheese

I also added half a large onion chopped, and next time plan to add some carrots small diced, because texmex never has enough veggies for my tastes.  

Fry onion and carrot till softened.  Add next three and bring to boil.  Add rest except cheese and simmer 20-25 minutes (fairly good simmer) or till rice is done.  Mix in cheese and serve.