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Pat the chicken breasts dry with paper towels, if necessary. Season the chicken with adobo seasoning, making sure to rub it thoroughly on all sides.
In a large skillet, heat the olive oil over medium heat. Sauté the chicken until browned, approximately 3 minutes per side.
Add the saffron yellow rice, water, and tomato bouillon cube to the skillet with the chicken. Stir to combine, then bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the skillet, and let the mixture simmer for 20-25 minutes. Check the rice for doneness before removing from heat.
When the rice is fully cooked, add the white queso and milk. Fluff the mixture with a fork to combine all the ingredients.
Serve warm, ensuring each serving includes a portion of chicken, rice, and creamy queso.