Cheesy Chicken & Guajillo Sour Cream with Smoky Rice & Beans

Cheesy Chicken & Guajillo Sour Cream

with Smoky Rice & Beans

40 MIN
4 Servings
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From the Test Kitchen

In this dish, the flavor of guajillo chile (a mild Mexican variety beloved for its rich color and flavor) stars in our sautéed black beans that are folded into our hearty side of red rice, roasted squash, and more. For creamy contrast, we’re folding the rest of the bold sauce into cooling sour cream to drizzle over our zesty, cheese-smothered chicken.

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  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
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ingredients
Cheesy Chicken & Guajillo Sour Cream with Smoky Rice & Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Red Rice Blend
  • 1 15.5-Ounce Can Black Beans
  • 1 Lime
  • 1 Delicata Squash
  • ½ lb Grape Tomatoes
  • 1 Red Onion
  • ⅓ cup Guajillo Chile Pepper Sauce
  • 4 oz Shredded Monterey Jack Cheese
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
Cook the rice:
1 Cook the rice:

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.

Prepare & roast the squash:
2 Prepare & roast the squash:

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.

 Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

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.

Cook the onion & beans:
4 Cook the onion & beans:

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.

Cook the chicken:
5 Cook the chicken:

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.

 Finish the rice & serve your dish:
6 Finish the rice & serve your dish:

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!

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

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.

2 Prepare & roast the squash:

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.

Prepare & roast the squash:
 Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

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.

4 Cook the onion & beans:

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.

Cook the onion & beans:
Cook the chicken:
5 Cook the chicken:

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.

6 Finish the rice & serve your dish:

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!

 Finish the rice & serve your dish:
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