In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 finely diced yellow onion and sauté for 2-3 minutes until translucent and aromatic.

Add 1 cup of long-grain white rice to the pot, stirring frequently for 5-6 minutes until slightly golden.

Pour in 1 can of tomato sauce, then add 2 cups of water and 1 tablespoon of chicken bouillon powder. Stir well and bring to a boil, then cover and simmer for 18-20 minutes.

In a skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add seasoned diced chicken and cook for 7-8 minutes until golden brown.

Heat the cheese dip in a small saucepan over low heat, stirring occasionally until smooth and warm.

Once the rice is fluffy and the chicken is cooked, fluff the rice with a fork, layer the chicken over the rice, and drizzle with cheese dip. Serve immediately.