Save The first time my neighbor Maria brought this dish over for a potluck, I literally followed the scent down the hallway. She laughed watching everyone hover around the baking dish, forks in hand, before she could even set it on the table. That night I learned this is the kind of recipe that makes people ask for seconds before they have even finished their first serving.
Last winter my sister came over feeling completely defeated by a long week at work. I pulled this chicken from the oven just as she walked through the door, and I swear the steam rising off that bubbling queso was the first thing that made her smile all day. We sat at the counter picking at the crispy cheese edges and talked for two hours straight.
Ingredients
- 1½ lbs boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy
- 2 tablespoons vegetable oil: Use something neutral so the spices stay front and center
- 1 teaspoon ground cumin: This gives that earthy warm base flavor
- 1 teaspoon chili powder: Not too spicy but adds that beautiful red color and depth
- 1 teaspoon garlic powder: Because nobody has time to mince fresh garlic when hungry people are waiting
- 1 teaspoon onion powder: Rounds everything out and ties the spices together
- 1 teaspoon smoked paprika: This is what makes your kitchen smell like a Mexican restaurant
- 1 teaspoon salt: Essential for bringing out all those flavors
- ½ teaspoon black pepper: Just enough gentle heat to keep things interesting
- 1 cup long grain white rice: I have learned the hard way that short grain turns to mush in this dish
- 2 cups chicken broth: Low sodium is best so you can control the salt level yourself
- 1 can diced tomatoes with green chilies: The liquid here cooks the rice and adds a little kick
- 1 cup frozen corn: Thaw it slightly so it does not cool down your skillet when adding
- 1 cup canned black beans: Rinse them really well unless you want gray rice
- 6 oz queso blanco shredded: Grab the pre-shredded bag to save time or shred your own for better melting
- Fresh cilantro chopped: The bright herbal finish cuts through all that rich cheese
- Lime wedges: That squeeze of acid right before serving is absolutely non-negotiable
Instructions
- Get your oven ready and spice blend mixed:
- Preheat to 375 degrees and whisk all those spices together in a small bowl so they are ready to go
- Coat the chicken:
- Rub the spice mixture all over the chicken getting into every crevice so no bite is bland
- Sear to lock in flavor:
- Heat oil in your oven safe skillet and brown the chicken for about 3 minutes per side until golden
- Toast the rice:
- In the same pan cook the rice for a couple minutes until it smells nutty and has some golden spots
- Build the base:
- Pour in the broth tomatoes corn and beans and give everything a good stir
- Nestle and cover:
- Place the chicken on top of the rice cover tight with foil or a lid and pop it in the oven
- Let it bake:
- Cook for about 30 minutes until the chicken hits 165 degrees and the rice has absorbed all the liquid
- The grand finale:
- Scatter that queso all over the top and return to the oven uncovered for 5 minutes until melty and gorgeous
- Rest and garnish:
- Let everything sit for 5 minutes then sprinkle with cilantro and serve with those lime wedges
Save This recipe became my go-to for new moms and friends recovering from surgery because it travels so well and reheats beautifully. My dad still talks about the time I brought him a container during his chemo treatments and how it was the first thing that actually tasted good to him in weeks.
Make It Your Own
I have started adding sliced bell peppers with the corn for extra color and vitamins. Sometimes I throw in a can of diced green chilies if I want more heat without changing the spice balance.
Serving Ideas
Warm tortillas on the side turn this into instant soft tacos. A simple green salad with lime vinaigrette cuts through the richness perfectly.
Storage and Meal Prep
This honestly tastes even better the next day when the flavors have had time to hang out together. I portion it into glass containers and my husband grabs one for work before I have even had my morning coffee.
- Keep leftovers in the fridge for up to 4 days
- Freeze portions in freezer bags for those nights when cooking feels impossible
- Add a splash of broth when reheating to bring the rice back to life
Save There is something so comforting about a one-pan meal that feels special enough for company but is easy enough for a random Tuesday. Hope this brings as much joy to your table as it has to mine.
Recipe FAQ
- → Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice. Keep in mind that brown rice typically requires 10-15 minutes of additional cooking time and may need slightly more liquid. You'll also want to check that the rice is tender before adding the final cheese topping.
- → What cheese works best as a substitute for queso blanco?
Monterey Jack is an excellent alternative with great melting properties. You can also use mozzarella for a milder flavor, cheddar for sharper notes, or a Mexican blend cheese. Any good melting cheese will create that delicious bubbly topping.
- → How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer inserted into the thickest part of the chicken breast. It should read 165°F (74°C). The chicken should feel firm to the touch and the juices should run clear when cut into.
- → Can I prepare this dish ahead of time?
You can assemble everything up to the point of baking, cover tightly, and refrigerate for up to 24 hours. When ready to cook, you may need to add 5-10 minutes to the baking time since it will be starting from a cold temperature.
- → What other toppings complement this dish?
Sliced avocado adds creamy richness, while jalapeños bring extra heat. A dollop of sour cream or Greek yogurt helps balance the spices. You could also add diced red onion, pickled red onions, or serve with warm tortillas on the side.
- → Is this dish spicy?
The spice level is mild to medium, coming from the chili powder and diced tomatoes with green chilies. If you prefer more heat, you can add cayenne pepper to the spice rub or use jalapeños as a garnish. For a milder version, reduce the chili powder slightly.