In a medium pot, add water and broth, bring to a boil and add rice. Place lid on and cook for 20 minutes.
While rice is cooking, wash and dry bell peppers. Cut lengthwise in half. Pull out seeds and membrane. Place into a pot of boiling water with 1 tsp of salt. Cook for 10 minutes until tender. Remove peppers and place into a 9x13 lightly sprayed baking dish.
Preheat oven to 375 degrees.
Turn burner off and uncover rice after cooking. Add green chilis, tomatoes, 1 cup shredded cheese, cooked chicken and taco seasoning. Mix well.
Divide mixture between the pepper halves evenly. Sprinkle rest of cheese over top of mixture.
Place in oven for 15-20 minutes until cheese is melted and golden brown. Sprinkle with cilantro or sliced green onions as a garnish.
