Cheesy Chicken & Mexican-Spiced Rice with Roasted Poblano Peppers & Onion

Cheesy Chicken & Mexican-Spiced Rice

with Roasted Poblano Peppers & Onion

35 MIN
4 Servings
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From the Test Kitchen

In this dish, our boldly spiced chicken is generously covered by a blanket of melty monterey jack cheese—perfectly accompanied by tender roasted vegetables and creamy guacamole. We're serving it all with a hearty side of rice and beans cooked with same zesty blend of Mexican spices.
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  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Cheesy Chicken & Mexican-Spiced Rice with Roasted Poblano Peppers & Onion
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 cup Long Grain White Rice
  • 1 Red Onion
  • 2 Poblano Peppers
  • ½ cup Guacamole
  • 4 oz Shredded Monterey Jack Cheese
  • 1 15.5-Oz Can Black Beans
  • 1 oz Pickled Peppadew Peppers
  • ¼ cup Sour Cream
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the creamy guacamole
1 Prepare the ingredients & make the creamy guacamole

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Roughly chop the pickled peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, guacamole, and 2 teaspoons of water; season with salt and pepper. 

Cook the rice & beans
2 Cook the rice & beans

In a medium pot, combine the rice, drained beans, half the spice blend, 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, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Start the chicken & vegetables
3 Start the chicken & vegetables

Meanwhile, transfer the onion wedges and sliced peppers to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 18 minutes. Leaving the oven on, remove from the oven. 

Finish & serve your dish
5 Finish & serve your dish

Carefully top the roasted chicken with the cheese. Return to the oven and roast 2 to 3 minutes, or until the vegetables are tender when pierced with a fork, the cheese is melted, and the chicken is cooked through.* Remove from the oven. Transfer the finished chicken to a cutting board. When cool enough to handle, slice crosswise. Serve the finished rice and beans topped with the roasted vegetables, sliced chicken, and creamy guacamole. Enjoy!

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

Tips from Home Chefs

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Cheesy Chicken & Mexican-Spiced Rice

Prepare the ingredients & make the creamy guacamole
1 Prepare the ingredients & make the creamy guacamole

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Drain and rinse the beans. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Roughly chop the pickled peppers. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the sour cream, guacamole, and 2 teaspoons of water; season with salt and pepper. 

2 Cook the rice & beans

In a medium pot, combine the rice, drained beans, half the spice blend, 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, 16 to 18 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Stir in the chopped pickled peppers. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the rice & beans
Start the chicken & vegetables
3 Start the chicken & vegetables

Meanwhile, transfer the onion wedges and sliced peppers to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer on one side of the sheet pan. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and the remaining spice blend. Transfer to the other side of the sheet pan of seasoned vegetables. Roast 18 minutes. Leaving the oven on, remove from the oven. 

5 Finish & serve your dish

Carefully top the roasted chicken with the cheese. Return to the oven and roast 2 to 3 minutes, or until the vegetables are tender when pierced with a fork, the cheese is melted, and the chicken is cooked through.* Remove from the oven. Transfer the finished chicken to a cutting board. When cool enough to handle, slice crosswise. Serve the finished rice and beans topped with the roasted vegetables, sliced chicken, and creamy guacamole. Enjoy!

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

Finish & serve your dish
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