Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat.
Add the cubed chicken and cook, turning occasionally, until lightly browned on all sides, about 3–4 minutes.
Sprinkle 1 ounce taco seasoning over the chicken and add 1½ tablespoons water; stir or toss to coat the pieces evenly.
Continue to cook the chicken, turning, until cooked through, about 6–8 minutes total. Transfer the cooked chicken to a plate and cover to keep warm.
In the same skillet, pour in 1 cup half and half and 2 cups instant white rice; stir to combine and deglaze any browned bits from the bottom.
Stir in 1 cup melted Queso Blanco and 1 cup salsa, bring the mixture to a boil, then cover and reduce heat to low; simmer for about 5 minutes or until the rice is cooked and fluffy.
Fold in 1/4 cup chopped cilantro, the drained can of green chiles, and 1/2 cup pico de gallo until evenly distributed.
Return the cooked chicken to the skillet, nestling the pieces into the rice mixture, then sprinkle 1 cup shredded Mexican blend cheese evenly over the top.
Place the skillet under a preheated broiler for 3–5 minutes, or until the cheese is fully melted and lightly browned; garnish with additional cilantro if desired.
