Mexican-Style Chicken & Rice with Shishito Peppers, Tomatoes & Cotija Cheese

Mexican-Style Chicken & Rice

with Shishito Peppers, Tomatoes & Cotija Cheese

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 610 Cals/serving
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To accompany hearty red rice and seared chicken (coated with a blend of bold spices), you’ll roast shishito peppers until delightfully browned and blistered, then toss them with creamy mascarpone, sweet raisins, and cotija cheese for a unique twist on rajas con crema—a beloved Mexican dish traditionally made with poblano peppers.
17 green SmartPoints®
14 blue SmartPoints®
14 purple SmartPoints®
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Get Cooking
fresh
ingredients
Mexican-Style Chicken & Rice with Shishito Peppers, Tomatoes & Cotija Cheese
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ cup Red Rice Blend
  • 3 oz Shishito Peppers
  • 1 clove Garlic
  • 4 oz Grape Tomatoes
  • 2 Tbsps Grated Cotija Cheese
  • 1½ Tbsps Golden Raisins
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
  • 2 Tbsps Mascarpone Cheese
tried-and-true
kitchen tools
time-saving
tips & techniques
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 and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

Prepare & marinate the tomatoes:
2 Prepare & marinate the tomatoes:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the halved tomatoes, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the chicken:
3 Cook the chicken:

Once the rice has cooked about 15 minutes, pat the chicken dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to one side of a cutting board. 

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

Roast the peppers:
4 Roast the peppers:

Meanwhile, place the peppers on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until charred and softened. Carefully transfer to the other side of the cutting board. 

Dress the peppers:
5 Dress the peppers:

When cool enough to handle, cut off and discard the stems of the roasted peppers; halve lengthwise. Transfer to a bowl (including the seeds). Add the mascarpone, raisins, remaining spice blend, and half the cotija. Season with salt and pepper; stir to combine. Thoroughly wash your hands and knife immediately after handling the peppers.

Finish & serve your dish:
6 Finish & serve your dish:

To the pot of cooked rice, add the marinated tomatoes (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and dressed peppers. Garnish with the remaining cotija. Enjoy!

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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 and cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2 Prepare & marinate the tomatoes:

Meanwhile, wash and dry the fresh produce. Halve the tomatoes. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the halved tomatoes, vinegar, a drizzle of olive oil, and as much of the garlic paste as you’d like. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Prepare & marinate the tomatoes:
Cook the chicken:
3 Cook the chicken:

Once the rice has cooked about 15 minutes, pat the chicken dry with paper towels; season on both sides with salt, pepper, and all but a pinch of the spice blend. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to one side of a cutting board. 

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

4 Roast the peppers:

Meanwhile, place the peppers on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 8 to 10 minutes, or until charred and softened. Carefully transfer to the other side of the cutting board. 

Roast the peppers:
Dress the peppers:
5 Dress the peppers:

When cool enough to handle, cut off and discard the stems of the roasted peppers; halve lengthwise. Transfer to a bowl (including the seeds). Add the mascarpone, raisins, remaining spice blend, and half the cotija. Season with salt and pepper; stir to combine. Thoroughly wash your hands and knife immediately after handling the peppers.

6 Finish & serve your dish:

To the pot of cooked rice, add the marinated tomatoes (including any liquid). Stir to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the finished rice topped with the sliced chicken and dressed peppers. Garnish with the remaining cotija. Enjoy!

Finish & serve your dish: