Toast the rice

• Heat the vegetable oil in a pan over medium heat.
• Add the long grain rice and cook, stirring, until golden brown.

Add tomato sauce and seasonings

• Pour in the tomato sauce and cook for a couple of minutes, watching closely so it doesn't burn.
• Season with garlic powder, onion powder, cumin and chicken bouillon.

Simmer the rice

• Add the water and stir well.
• Cover and cook on medium heat, stirring halfway through.
• Turn off the heat and let it sit covered.

Cook the chicken

• Melt some butter in a skillet.
• Add the sliced chicken breast and season with garlic powder, onion powder, cumin, salt, pepper and cilantro.
• Cook until the chicken is golden and cooked through.

Make the cheese sauce

• Melt the remaining butter with the milk over low heat.
• Add the cubed cheese and stir constantly until smooth and melted.

Assemble and serve

• Spoon the rice onto plates, top with the chicken and pour over the cheese sauce.