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

Cheesy Chicken & Guajillo Rice

with Tomatoes, Corn & Poblano Pepper

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

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
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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! 

Tips from Home Chefs

Cheesy Chicken & Guajillo Rice

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:
Browse Steps
1 of 4