Queso Smothered Chicken & Orzo

In a gallon Ziplock bag, mix marinades. Add chicken & place in refrigerator to marinade overnight. Preheat oven to 350º. Grease 2 9x13 baking dishes. Place 1/2 of the chicken breasts in each pan. Top each with a few spoonfuls of the marinade. Discard the remaining marinade. Cover with each pan with foil, place both in oven & bake 35 minutes. Meanwhile, in a large, deep skillet over medium heat, warm oil. Add orzo & cook, stirring constantly, until lightly browned. Stir in all 4 spices, taco seasoning, tomato paste, & chicken broth. Bring to a boil. Reduce heat to low, cover & simmer for 15 - 20 minutes, stirring occasionally. Fluff with a fork when done. In a large microwavable bowl, combine chunked Velvetta with both undrained cans of Rotel. Cover & heat on high for 45 second intervals until cheese is completely melted. Serve chicken breast on a bed of the seasoned orzo, topped with queso cheese sauce. Mexi-corn makes an excellent side dish.