Start by heating the oil in a large skillet over medium heat. Once hot, add the chicken pieces and sprinkle with taco seasoning. Sauté for 5-7 minutes until fully cooked.
Reduce heat to low, stir in the instant white rice, followed by the milk, thin salsa, and undrained Rotel tomatoes. Mix until combined.
Pour in the queso cheese dip, stirring until fully melted and combined.
Cover with a lid and let simmer on low for 15-20 minutes to allow the rice to cook and absorb flavors.
Once cooked, remove the lid and sprinkle shredded Mexican cheese blend on top. Cover for a few minutes until melted.
Stir to combine the melted cheese and serve hot!
