Save The smell of cumin and chili powder hitting hot oil still takes me back to my tiny apartment kitchen, where I first attempted this dish on a rainy Tuesday. I had stumbled upon a Mexican market earlier that day and bought way more spices than I needed, determined to cook something that tasted like warmth.
My roommate walked in mid-sear, eyes widening as the spices bloomed in the pan, and asked if we were having a party. I laughed and said no, just Tuesday dinner, but honestly, this meal has become my go-to for actual celebrations ever since.
Ingredients
- 1½ lbs boneless skinless chicken breasts: Cut into even thickness so they cook uniformly, nobody likes dry chicken at the table
- 2 tablespoons vegetable oil: Needed for that gorgeous sear that creates flavor pockets in the chicken
- 1 teaspoon ground cumin: The earthy backbone that makes your kitchen smell authentic
- 1 teaspoon chili powder: Provides gentle warmth without overwhelming heat
- 1 teaspoon garlic powder: Use powder here instead of fresh, it distributes better in the dry rub
- 1 teaspoon onion powder: Rounds out the spice blend with subtle sweetness
- 1 teaspoon smoked paprika: This is what gives it that depth, almost like it cooked over a fire
- 1 teaspoon salt: Essential for bringing all the spices together
- ½ teaspoon black pepper: Freshly cracked makes a difference you can taste
- 1 cup long-grain white rice: Long grain stays fluffy and separate, short grain turns to mush
- 2 cups chicken broth: Low-sodium lets you control the seasoning, homemade is even better
- 1 can diced tomatoes with green chilies: Do not drain this, the liquid becomes part of the cooking liquid
- 1 cup frozen corn: Adds sweetness and pops of color throughout the dish
- 1 cup canned black beans: Rinse them well to remove the canning liquid
- 6 oz queso blanco shredded: Melts beautifully and has a mild flavor that complements the spices
- Fresh cilantro: The bright herbal finish that cuts through the rich cheese
- Lime wedges: A squeeze right before serving wakes up the entire dish
Instructions
- Preheat your oven to 375°F:
- Do this first so it is ready when your skillet needs to go in, timing matters here
- Mix the spice blend:
- Combine cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper in a small bowl
- Rub the chicken:
- Press the spice mixture into both sides of each chicken breast, use it all
- Heat the oil:
- Get your oven-safe skillet screaming hot over medium-high heat, you should see the oil shimmer
- Sear the chicken:
- Cook for 2 to 3 minutes per side until a deep golden brown crust forms, then set aside on a plate
- Toast the rice:
- Add rice to the same skillet and stir for 2 to 3 minutes until some grains turn golden
- Add the liquids and vegetables:
- Pour in the broth, tomatoes with their juice, corn, and beans, stir to combine
- Nestle the chicken back in:
- Place the seared chicken on top of the rice mixture, do not stir after this point
- Cover and bake:
- Use a lid or tight foil and cook for 25 to 30 minutes until chicken reaches 165°F
- Add the queso:
- Remove from oven, sprinkle cheese evenly over everything, and return uncovered for 5 minutes
- Rest before serving:
- Let it sit for 5 minutes so the rice absorbs any remaining liquid
- Garnish and serve:
- Sprinkle with fresh cilantro and pass lime wedges at the table
Save Last Christmas, my sister finally asked for the recipe after three years of eating it at my place. She said her kids started requesting Aunties Mexican chicken for their birthday dinners, which might be the best compliment I have ever received.
Making It Your Own
I have started adding sliced jalapeños when I want more heat, or swapping in pepper jack cheese for extra kick. The recipe is forgiving, which is probably why it has stuck around so long in my rotation.
The Queso Situation
Real queso blanco can be tricky to find depending on where you live. A mix of Monterey Jack and mozzarella works beautifully, or even just sharp cheddar if that is what you have in the fridge.
Perfect Sides
Serve with warm tortillas and a simple green salad dressed with lime vinaigrette. The meal feels complete without requiring three additional dishes, which is exactly how weeknight dinners should work.
- Avocado slices on top add creaminess
- A dollop of sour cream helps if someone went heavy on the spices
- Extra lime wedges never hurt anyone
Save Somehow, this one-pan wonder manages to taste even better the next day. I honestly think the spices just keep getting friendly with each other in the refrigerator.
Recipe Guide
- → Can I use brown rice instead of white rice?
Yes, brown rice works well in this dish. Increase the baking time by 10–15 minutes and add an extra ½ cup of chicken broth to ensure the rice fully cooks through.
- → What can I substitute for queso blanco?
Monterey Jack, mozzarella, cheddar, or any melting cheese works beautifully. The key is using a cheese that melts well and complements the Mexican spices.
- → Is this dish spicy?
The seasoning blend adds warmth without intense heat. If you prefer more spice, add diced jalapeños with the vegetables or use hot diced tomatoes with green chilies.
- → Can I make this ahead of time?
Absolutely. This dish reheats beautifully and tastes even better the next day as the flavors meld together. Store in an airtight container for up to 4 days.
- → What other toppings work well?
Sliced avocado, pickled jalapeños, sour cream, diced red onion, or fresh pico de gallo all make excellent additions. A squeeze of fresh lime brightens all the rich flavors.