Add the diced bacon to a very large skillet and turn heat to medium high. Cook the bacon until crisp, stirring occasionally. When the bacon is crisp, remove to a plate using a slotted spoon or tongs. Add the chicken in a single layer to the same skillet and cook for five minutes or until no longer pink, flipping once halfway through. Remove the chicken to the plate with the bacon. Drain grease from bacon & chicken or you can use the grease to cook the veggies in.
Melt 1 tablespoon of butter in the same skillet where you cooked the bacon & chicken (unless you are just using the grease from the meat) and add the onion and broccoli to the skillet. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds.
While your vegetables are cooking, bring the two cups of water to a boil in a medium saucepan. Stir in the rice, cover & remove from the heat. Let stand for five minutes or until water is absorbed. Then fluff the rice with a fork.
Top the broccoli and onions in skillet with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.
Melt the remaining two tablespoons butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in the cheese and season to taste with salt and pepper. Stir until the cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.