Begin by patting the chicken breasts dry with paper towels to ensure a nice browning. Generously rub adobo seasoning over the chicken, making sure to cover all sides. Set aside to let the seasoning meld while you heat the olive oil.

Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil shimmers, place the seasoned chicken breasts into the skillet. Sauté for about 3 minutes on each side, or until they are nicely browned and cooked through.

With the chicken removed from the skillet, add the saffron yellow rice, water, and tomato bouillon cube. Stir everything together, ensuring the bouillon dissolves completely. Bring the mixture to a boil.

Once boiling, reduce the heat to low and cover the skillet. Let it simmer for 20 to 25 minutes, or until the rice is tender and has absorbed the liquid.

After the rice has cooked, gently fluff it with a fork to separate the grains. Reduce the heat further and fold in the white queso and milk, stirring until the sauce is creamy and smooth.

Transfer portions of the vibrant rice to plates, ensuring each serving includes succulent pieces of chicken adorned with the luscious queso sauce.