Place the chicken breasts in a large dish or a resealable plastic bag. Pour the Lawry’s Baja Chipotle or Mesquite Marinade over the chicken, ensuring it is fully coated. Cover and refrigerate for at least 30 minutes, or for best results, overnight.

When ready to cook, preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for 6-7 minutes per side, or until it reaches an internal temperature of 165°F (75°C). Once fully cooked, transfer the chicken to a plate and let it rest while preparing the rice.

In a large saucepan over medium heat, add 3 tablespoons of vegetable oil. Once heated, add the uncooked long-grain rice and stir constantly until the rice becomes golden and slightly puffed, approximately 3-4 minutes. This process enhances the rice’s nutty flavor.

Sprinkle the garlic salt and Southwestern or taco seasoning over the rice, stirring to coat. Then, add the dried minced onion flakes, tomato sauce, and chicken broth. Stir to combine, then bring the mixture to a boil.

Once boiling, reduce the heat to low, cover, and allow to simmer for 20-25 minutes, or until the rice is tender and the liquid has been absorbed. Remove from heat and fluff the rice with a fork.

While the rice is cooking, heat the white queso according to the package instructions. Stir occasionally to ensure even heating and a smooth texture.

To serve, divide the prepared rice evenly among four plates. Place one grilled chicken breast on top of each portion of rice. Drizzle 2-3 tablespoons of warm queso over the chicken and rice. Garnish with chopped tomatoes and serve immediately.