In a rice cooker, combine the white rice and water. Cook according to the rice cooker's instructions.

In a large skillet over medium heat, add the chicken breasts and cook until browned on both sides, about 5-7 minutes per side.

In a bowl, mix the ranch dressing mix, cream of chicken soup, sour cream, and chicken broth until well combined.

Pour the mixture over the chicken in the skillet. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through.

Once the chicken is cooked, shred it in the skillet and stir in the shredded cheese until melted.

Serve the chicken mixture over the cooked rice.