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Cheesy Chicken & Guajillo Rice
with Tomatoes, Corn & Poblano Pepper
35 MIN
4 Servings
From the Test Kitchen
For this recipe, 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.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories640 Cals (est.)
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fresh
ingredients
Title
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4 Boneless, Skinless Chicken Breasts
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1 cup Jasmine Rice
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2 ears Of Corn
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1 Poblano Pepper
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½ lb Grape Tomatoes
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1 Lime
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¾ cup Guajillo Chile Pepper Sauce
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4 oz Monterey Jack Cheese
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2 Tbsps Crème Fraîche
step-by-step
instructions
1
Prepare the ingredients
Wash and dry the fresh produce. Halve the tomatoes. Zest the lime to get 2 teaspoons (or use the small side of a box grater); place in a medium bowl. Halve the lime crosswise. Squeeze the juice of both lime halves into a separate, large bowl; add the halved tomatoes and season with salt and pepper. Stir to coat. Grate the cheese on the large side of a box grater; transfer to the bowl of lime zest. Stir to thoroughly combine. Remove the 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. Thoroughly wash your hands immediately after handling. Combine the corn kernels and diced pepper in a bowl.
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.
3
Cook & finish the vegetables
Meanwhile, 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 (be careful, as the corn may pop as it cooks). 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. 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 a drizzle of olive oil on medium-high until hot. 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 cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken with the guajillo rice and finished vegetables. Enjoy!
*An instant-read thermometer should register 165°F.
1
Prepare the ingredients
Wash and dry the fresh produce. Halve the tomatoes. Zest the lime to get 2 teaspoons (or use the small side of a box grater); place in a medium bowl. Halve the lime crosswise. Squeeze the juice of both lime halves into a separate, large bowl; add the halved tomatoes and season with salt and pepper. Stir to coat. Grate the cheese on the large side of a box grater; transfer to the bowl of lime zest. Stir to thoroughly combine. Remove the 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. Thoroughly wash your hands immediately after handling. Combine the corn kernels and diced pepper in a bowl.
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.
3
Cook & finish the vegetables
Meanwhile, 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 (be careful, as the corn may pop as it cooks). 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. 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 a drizzle of olive oil on medium-high until hot. 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 cheese is melted and the chicken is cooked through.* Turn off the heat. Serve the cooked chicken with the guajillo rice and finished vegetables. Enjoy!
*An instant-read thermometer should register 165°F.
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