1Place diced bacon in very large skillet or dutch oven and heat to med. high. Cook until crisp, stirring as needed - about 10 min.
2While bacon cooks, dice chicken into bite-sized pieces, and season generously on both sides with Cajun seasoning. When bacon is crisp, remove to plate with slotted spoon. At this point, if bacon has not created enough grease to cover bottom of pan, add butter and olive oil as needed.
3Add chicken to skillet in single layer, and cook for 5 minutes, flipping once to brown evenly. Remove chicken to plate with bacon.
4While chicken browns, combine rice, water and salt in separate saucepan and bring to boil. Cover and reduce heat to low, and simmer for 14 minutes. Then remove from heat.
5Meanwhile, add onion and broccoli to hot skillet, and cook over med. high heat, stirring occasionally, until broccoli is tender and onions are caramelized - about 10 minutes. Add in garlic, and cook just until fragrant - about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to keep warm.
6Melt butter in small saucepan and whisk in flour until just combined. Add chicken broth and stir will. Cook on high til thickened and bubbly. Remove from heat and add cheese, salt and pepper. Stir until cheese is melted, then pour into skillet with chicken and rice.