Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chicken and cook for 4–5 minutes, until lightly browned.
Stir in the onion and garlic and cook for 2–3 minutes, until softened.
Add the rice, broth, paprika, salt and pepper. Stir well, scraping up any browned bits from the bottom.
Bring to a boil, then reduce the heat to low, cover and simmer for 18–20 minutes, until the rice is tender.
Remove from the heat and let stand, covered, for 5 minutes. Stir in the cheese until melted.
