Mexican Chicken and Rice with Queso

Season the sliced chicken breast with paprika and black pepper.

Heat cooking oil in a large skillet over medium-high heat. Add the chicken and cook until it's no longer pink. Add the chopped onion and cook until translucent.

Once the chicken is cooked through, stir in the fajita seasoning packet and 1/4 cup of water. Mix well to coat and let it simmer for a few minutes.

While the chicken cooks, prepare the rice. In a separate pot with a lid, melt the garlic and herb butter over medium heat.

Add the jasmine rice to the melted butter and stir continuously, toasting the rice until it becomes fragrant and lightly golden.

Pour in the tomato sauce, water, chicken bouillon powder, and pickled jalapeño juice. Stir everything together.

Bring the rice mixture to a simmer, then reduce the heat to low, cover with a tight-fitting lid, and let it cook for 15 minutes. Do not lift the lid during this time.

After 15 minutes, turn off the heat and let the rice rest, still covered, for another 5-10 minutes before fluffing with a fork.

To make the queso, combine the evaporated milk, cubed white American cheese, and cubed pepper jack cheese in a saucepan.

Heat the queso mixture on low, stirring constantly until the cheeses are fully melted and the sauce is smooth. Do not let it boil.

Once smooth, stir in the diced green chiles and optional chopped pickled jalapeños.

To serve, place a generous portion of Mexican rice on a plate, top with the fajita chicken, and smother with the warm queso dip. Garnish with sliced pickled jalapeños if desired.