Cheesy Chicken & Guajillo Rice with Tomatoes, Corn & Poblano Pepper

Cheesy Chicken & Guajillo Rice

with Tomatoes, Corn & Poblano Pepper

Group Created with Sketch. 35 min
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    4 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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For this recipe, simply seared chicken gets an upgrade from a blanket of monterey jack cheese (mixed with bright lime zest) which helps keep the chicken juicy as it cooks. It’s all perfectly complemented by sides of rice tossed with our guajillo pepper sauce for gentle, smoky heat, and a medley of summer vegetables.

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fresh
ingredients
Cheesy Chicken & Guajillo Rice with Tomatoes, Corn & Poblano Pepper
Title
  • 1 cup Jasmine Rice
  • 4 Boneless, Skinless Chicken Breasts
  • 2 ears Of Corn
  • 1 Poblano Pepper
  • ½ lb Grape Tomatoes
  • 1 Lime
  • 4 oz Monterey Jack Cheese
  • ¾ cup Guajillo Chile Pepper Sauce
  • 2 Tbsps Crème Fraîche
  • 2 Tbsps Ghee
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the tomatoes. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind); place in a bowl. Halve the lime crosswise. Squeeze the juice of both lime halves into a large bowl; add the halved tomatoes and season with salt and pepper. Stir to combine. Grate the cheese on the large side of a box grater; transfer to the bowl of lime zest. Stir to combine. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. 

Make the guajillo rice:
2 Make the guajillo rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the guajillo chile sauce and crème fraîche; stir to thoroughly combine. Cover to keep warm.

Cook & finish the vegetables:
3 Cook & finish the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared corn and pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of seasoned tomatoes; toss to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

Cook the chicken & serve your dish:
4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the ghee on medium-high until melted. Add the seasoned chicken and cook 6 to 7 minutes, or until lightly browned. Flip and cook 4 minutes. Evenly top with the cheese-lime zest mixture. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the chicken is cooked through and the cheese is melted. Turn off the heat. Serve the cooked chicken with the guajillo rice and finished vegetables. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Remove the ghee from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve the tomatoes. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind); place in a bowl. Halve the lime crosswise. Squeeze the juice of both lime halves into a large bowl; add the halved tomatoes and season with salt and pepper. Stir to combine. Grate the cheese on the large side of a box grater; transfer to the bowl of lime zest. Stir to combine. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the stem, ribs, and seeds of the pepper; medium dice. Combine in a bowl. Thoroughly wash your hands immediately after handling the pepper. 

2 Make the guajillo rice:

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Add the guajillo chile sauce and crème fraîche; stir to thoroughly combine. Cover to keep warm.

Make the guajillo rice:
Cook & finish the vegetables:
3 Cook & finish the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared corn and pepper in an even layer; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of seasoned tomatoes; toss to combine. Taste, then season with salt and pepper if desired. Rinse and wipe out the pan.

4 Cook the chicken & serve your dish:

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat the ghee on medium-high until melted. Add the seasoned chicken and cook 6 to 7 minutes, or until lightly browned. Flip and cook 4 minutes. Evenly top with the cheese-lime zest mixture. Loosely cover the pan with foil and cook 2 to 3 minutes, or until the chicken is cooked through and the cheese is melted. Turn off the heat. Serve the cooked chicken with the guajillo rice and finished vegetables. Enjoy! 

Cook the chicken & serve your dish: