Start by patting dry the boneless skinless chicken breast and cutting it into small, bite-sized pieces. Season the chicken generously with Goya Adobo seasoning.

In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken pieces, sautéing for approximately 3-5 minutes until golden brown.

Stir in the Vigo saffron yellow rice into the skillet for about a minute. Add the crushed Knorr tomato bouillon cube, followed by 2.5 cups of water.

Reduce the heat to low, cover tightly with a lid, and let it simmer for 20-25 minutes until the rice is tender and most liquid is absorbed.

Add the white queso dip and 2 tablespoons of milk to the skillet. Fold everything together until the queso melts, combining beautifully with the rice and chicken.