In a large pot or skillet over medium heat add in 2 tablespoons of oil and the onions. Allow the onions to cook for 2-3 minutes then add in the rice. Stirring around often, allow the rice to “toast” for 5-6 minutes then add in the tomato sauce. Pour in the water and season with chicken bouillon powder. Cook per the package instructions until fluffy.

In a large skillet over medium-high heat, add in 1 tablespoon of oil and the diced chicken. Season the chicken with 1 packet of fajita seasoning and cook 7-8 minutes or until the internal temp reaches 165 degrees. Heat up the queso per the package instructions.

Serve the chicken over a bed of rice and top with the queso dip. Enjoy!