Heat oil in large skillet over medium heat. Saute carrots, celery, onions and garlic for 5 minutes until slightly softened.
Pour in chicken broth and stir in rice. Cover with lid and cook for 15 minutes or until rice is cooked and liquid gone. Stir and season with salt, pepper, paprika, garlic salt and red pepper flakes.
Stir in chicken and parsley. Top with cheese and cover with lid to melt. Remove lid and serve warm.