In a large pot or deep skillet, warm 2 tablespoons of vegetable oil over medium heat. Add the diced onion and sauté for about 2–3 minutes until it softens and becomes translucent.

Stir in the long-grain white rice, allowing it to toast for 5–6 minutes. Keep stirring often until the rice turns a light golden color.

Add the tomato sauce, water, and chicken bouillon powder to the skillet. Bring to a boil, then cover and cook according to the rice package instructions until fluffy and all the liquid is absorbed.

While the rice is cooking, heat 1 tablespoon of vegetable oil in a separate skillet over medium-high heat. Add the diced chicken and sprinkle with the fajita seasoning. Cook for 7-8 minutes until fully cooked.

While the chicken cooks, warm the prepared cheese dip according to package instructions until hot and pourable.

Spoon a generous bed of seasoned rice onto plates or bowls, top with the fajita-seasoned chicken, and then drizzle with the warm queso. Serve hot and enjoy!