I'm starting a new series called school night dinners

I'm starting a new series called school night dinners. These are gonna be simple, easy, and delicious recipes to make those busy nights a little easier. And we're starting with queso chicken and rice. -1.5 pounds diced up boneless skinless chicken thighs season with some Cajun seasoning, black pepper, all purpose seasoning, garlic powder and onion powder. Cook your chicken over medium high heat in a drizzle of oil until done. Once done, remove it to a plate. For the rice - 2 tbsp of butter - 1/2 of a sweet onion diced - 2 cups INSTANT rice - 2½ cups broth - 1 tsp garlic powder - 1/2 tsp cumin - black pepper to taste - 1 tbsp tomato bouillon. Add a drizzle of oil into a hot skillet and add in about a pound and a half of some diced up chicken. And then season your chicken with everything that I have listed below in the recipe. Mix it to get that seasoning spread on your chicken. And then you just want to cook your chicken until it's done. Once it's done, remove it to a plate and set that to the side. Add about 2 tablespoons of butter to those drippings left in the pan. Once it melts, add in half of a diced up sweet onion. And sauté that for a few minutes until it's translucent. Then you're gonna add in two cups of instant rice. And make sure you use the instant rice 'cause that's what gets this done so quick. And I like to stir mine around and let it toast for a few minutes. Once it's toasted, add in two and a half cups of some broth. A teaspoon of garlic powder, half a teaspoon of cumin, black pepper to taste, and one tablespoon of tomato bouillon. Mix that together really good. Let it come to a boil and then cut the heat and cover it for about seven minutes. Once all the liquids absorbed, just fluff your rice a little bit. Add your chicken on top and your favorite queso.