Description
A comforting and flavorful dish combining tender chicken, creamy queso cheese, and wholesome ingredients, perfect for any occasion.
Ingredients
Scale
- 2 chicken breasts (about 1 lb or 450 g)
- 1 cup white rice (uncooked)
- 1 cup queso cheese (shredded or cubed)
- 1 can (14.5 oz or 410 g) diced tomatoes (with juices)
- 1 can (15 oz or 425 g) black beans (drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- Fresh cilantro (for garnish)
Instructions
- Season the chicken breasts with salt, pepper, ground cumin, and chili powder. Heat 1 tablespoon of olive oil in a skillet over medium heat and cook the chicken for 6-7 minutes on each side until golden brown. Remove and slice.
- In a separate pot, bring 2 cups of water to a boil, add the rice and a pinch of salt, then reduce heat and simmer for 18-20 minutes. Fluff the rice with a fork.
- In the same skillet, heat the remaining tablespoon of olive oil, sauté the onion and garlic for 2-3 minutes, then add the diced tomatoes, black beans, and corn. Simmer for 5 minutes.
- In a baking dish, spread the cooked rice, layer the vegetable mixture, then the sliced chicken, and top with queso cheese.
- Preheat the oven to 350°F (175°C) and bake for 15-20 minutes until the cheese is melted and bubbly. Let cool before serving.
Notes
- Be careful not to overcook the chicken to avoid dryness.
- Follow the rice cooking time and water ratio closely.
- Properly season each layer for enhanced flavor.
- Allow the cheese to melt and bubble for the best topping.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Mexican, queso, chicken, rice, recipe, comfort food