Season chicken with garlic salt and pepper. Spray oil on skillet and heat on medium-high. Saute chicken, skin side down, 7 minutes, turn and cook until brown (but not fully cooked thru)
Add rice to skillet, cook and stir 2 minutes until light brown. Stir in tomato sauce, tomatoes, chilies and broth. Return chicken to skillet; bring to a boil. Reduce heat, cover. simmer 20 minutes or until rice is tender.
Remove chicken. Drop beans by tablespoons onto rice; top with cheese. Heat until hot. Serve with chicken.