In a small saucepan over low heat, combine 3 oz of white queso, 2 tsp of olive oil, and 2 tbsp of milk. Stir gently until the cheese melts and the mixture becomes smooth, taking about 5 minutes.

Slice 1.5 lbs of chicken breasts into bite-sized pieces and season them with 1 tsp of adobo seasoning. In a nonstick pan, heat a drizzle of olive oil over medium-high heat and add the chicken. Sauté for 5-7 minutes until the chicken is fully cooked through and has a golden-brown exterior.

In a medium saucepan, combine 10 oz of saffron yellow rice, 1 tomato bouillon cube, and 2½ cups of water. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes.

In a large serving dish, first layer the perfectly cooked saffron rice. Next, add the sautéed chicken on top of the rice. Finally, pour the warm queso over the chicken and rice, allowing it to cascade down the sides.

Garnish the dish with fresh cilantro, diced tomatoes, or sliced jalapeños. Serve warm, ideally complemented with a side of guacamole or a refreshing Mexican-style salad.