Trim chicken thighs and cut into bite-sized pieces.
Heat oil over medium heat in a 12-inch nonstick skillet that has a lid.
Sauté chicken until browned.
Add the bell pepper and onion to the pan and continue to cook.
Stir in the chili powder and cumin and cook for 3 more minutes, stirring from time to time.
Add the garlic, tomatoes with their juice, salsa and broth. Bring the mixture to a boil.
Add the rice and stir well.
Cover the skillet, reduce heat to medium-low, and cook for 10 minutes.
When the rice has absorbed the liquid, remove the skillet from the heat, stir in the beans and sprinkle evenly with the cheese.
Cover 2 minutes to let cheese melt, then serve.