Cheesy Chicken & Guajillo Sour Cream

Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Meanwhile, wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/2-inch pieces. Line a sheet pan with foil. Place the squash pieces on the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend; toss to coat. Arrange in an even layer. Roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, drain and rinse the beans. Halve, peel, and large dice the onion. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the rind of the lime, avoiding the white pith; mince the rind). Place in a bowl. Add the cheese and toss to combine. Halve the lime. Halve the tomatoes. In a bowl, whisk together the sour cream, half the guajillo chile sauce, and 1 tablespoon of water.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the drained beans and remaining spice blend; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Add the remaining guajillo chile sauce and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

Pat the chicken dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 1 tablespoon 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.

* An instant-read thermometer should register 165°F.

Meanwhile, to the pot of cooked rice, add the roasted squash, halved tomatoes, cooked onion and beans, the juice of both lime halves, and a drizzle of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked chicken with the finished rice. Drizzle with the guajillo sour cream. Enjoy!