Cheesy Chicken and Rice

In a large skillet over medium heat, add oil and toast the rice for a few minutes until lightly golden.

Add the diced onion and minced garlic to the rice and sauté for another minute until fragrant.

Stir in the Sazon seasoning, tomato sauce, chicken bouillon, and water.

Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and let it simmer for 15 minutes.

After 15 minutes, remove the skillet from the heat and let it sit, still covered, for an additional 15 minutes to steam.

While the rice is resting, prepare the chicken. In a separate skillet, heat butter and oil over medium-high heat.

Add the thinly sliced chicken to the hot skillet. Season with garlic powder, onion powder, chili powder, cumin, Sazon, salt, and pepper.

Cook the chicken, stirring occasionally, until it's cooked through and lightly browned. This should happen quickly since it's sliced thin.

To make the cheese sauce, combine the cubed white processed cheese, evaporated milk, diced green chiles, and grated pepper jack cheese in a saucepan over low heat.

Stir continuously until all the cheese is melted and the sauce is smooth and creamy.

Once the rice has finished resting, remove the lid and gently fluff it with a spoon or fork.

To serve, plate a generous portion of rice, top with the cooked chicken, and drizzle with the warm cheese sauce.