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

Cheesy Chicken & Guajillo Rice

with Tomatoes, Corn & Poblano Pepper

35 MIN
4 Servings
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Available Options

  • with Monterey Jack Cheese
    includes 4 oz Monterey Jack Cheese View recipe
  • with White Cheddar Cheese
    includes 4 oz White Cheddar Cheese
    • with White Cheddar Cheese

    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.
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    • Nutrition
      PER SERVING
    • Calories
      660 Cals (est.)
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    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
    • 4 Boneless, Skinless Chicken Breasts
    • 1 cup Jasmine Rice
    • 2 ears Of Corn
    • 1 Poblano Pepper
    • ½ lb Grape Tomatoes
    • ¾ cup Guajillo Chile Pepper Sauce
    • 1 Lime
    • 2 Tbsps Crème Fraîche
    • 4 oz White Cheddar Cheese

    Cheesy Chicken & Guajillo Rice

    Prepare the ingredients
    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 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. Combine the corn kernels and diced pepper 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

    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. 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 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.

    Cook the chicken & serve your dish
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