Guajillo Pepper Chicken & Cheesy Rice with Tomatoes & Avocado

Guajillo Pepper Chicken & Cheesy Rice

with Tomatoes & Avocado

25 MIN
4 Servings
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From the Test Kitchen

We’re cooking juicy chicken thighs in our own enchilada-style sauce made from guajillo chile—a favorite Mexican pepper known for its deep flavor and mild spice. Slices of cooling avocado and rice finished with tender spinach and melty monterey jack cheese add welcome richness to round out the dish.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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Guajillo Pepper Chicken & Cheesy Rice with Tomatoes & Avocado
Title
time-saving
tips & techniques
Prepare the tomatoes & cook the chicken:
1 Prepare the tomatoes & cook the chicken:

Wash and dry the tomatoes; depending on their size, quarter or halve into bite-sized pieces. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes on the first side, or until browned. Flip and add the tomato pieces and guajillo chile sauce. Cook, occasionally spooning the tomatoes and sauce over the chicken, 6 to 8 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. 

Cook the rice:
2 Cook the rice:

While the chicken cooks, 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. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the rice cooks, halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

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

To the pot of cooked rice, add the monterey jack cheese, spinach, and the juice of both lime halves. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken, tomatoes, and sauce. Top with the sliced avocado and cotija cheese. Season the avocado with salt and pepper. Enjoy! 

Tips from Home Chefs

Prepare the tomatoes & cook the chicken:
1 Prepare the tomatoes & cook the chicken:

Wash and dry the tomatoes; depending on their size, quarter or halve into bite-sized pieces. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 8 minutes on the first side, or until browned. Flip and add the tomato pieces and guajillo chile sauce. Cook, occasionally spooning the tomatoes and sauce over the chicken, 6 to 8 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. 

2 Cook the rice:

While the chicken cooks, 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. 

Cook the rice:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the rice cooks, halve the lime crosswise. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice.

4 Finish the rice & serve your dish:

To the pot of cooked rice, add the monterey jack cheese, spinach, and the juice of both lime halves. Stir until thoroughly combined and the spinach is wilted. Taste, then season with salt and pepper if desired. Serve the finished rice topped with the cooked chicken, tomatoes, and sauce. Top with the sliced avocado and cotija cheese. Season the avocado with salt and pepper. Enjoy! 

Finish the rice & serve your dish:
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