Step 1

If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.

Step 2

Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.

Step 3

When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.

Step 4

When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!