Heat a drizzle of vegetable oil in a large saucepan over medium heat.
Add 2 cups long grain rice and cook, stirring, until the rice begins to turn golden and slightly toasted.
Stir in the 16 oz tomato sauce, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp ground cumin, and 1 tsp con pollo seasoning; cook 1–2 minutes while stirring.
Pour in 4 cups chicken broth, bring to a simmer, cover, and cook over medium heat for about 25 minutes, stirring occasionally to prevent sticking.
Turn off the heat and let the rice sit, covered, for 10 minutes to absorb any remaining liquid and finish steaming.
Meanwhile, melt 1 tbsp butter in a non-stick skillet over medium heat and add the bite-sized chicken pieces; season with salt, pepper, 1 tsp dried cilantro, 1 tsp onion powder, 1 tsp garlic powder, and 1 tsp cumin.
Cook the chicken, stirring occasionally, until fully cooked and tender, about 6–10 minutes depending on size.
In a small saucepan, place the cubed 1 lb Queso Blanco Velveeta with 1/2 cup milk and 1 tbsp butter; heat on low, stirring, until smooth and melted.
Serve a scoop of the tomato rice topped with the seasoned chicken and drizzle with the melted Queso Blanco sauce.
