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- 4 boneless, skinless chicken thighs - 1 cup long-grain rice (such as jasmine or basmati) The heart of this dish is the chicken and rice. Chicken thighs stay juicy, while long-grain rice cooks perfectly. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon chili powder - Salt and freshly ground black pepper, to taste These spices give the chicken flavor and depth. The mix is simple but full of taste. - 2 cups chicken broth (low sodium recommended) - 1 cup diced tomatoes with green chilies (canned, undrained) - 1 cup shredded queso cheese (or substitute with sharp cheddar) - 1/2 cup black beans (drained and rinsed) - 1/4 cup fresh cilantro, finely chopped - 1 avocado, diced (for garnish) - Lime wedges (for serving) The broth adds moisture, while tomatoes bring zest. Queso cheese makes it creamy. Black beans boost protein and fiber. Fresh cilantro and avocado add brightness at the end. {{ingredient_image_2}} First, mix the spices for the chicken. In a small bowl, combine 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1/2 teaspoon of chili powder. Add salt and black pepper to taste. Stir the spices well until they blend into a nice mix. Generously rub this spice blend all over the chicken thighs. Make sure to cover all sides of the chicken to pack in flavor. Next, it's time to sear the chicken. Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add the seasoned chicken thighs. Cook the chicken for about 5-6 minutes on each side. You want to achieve a golden-brown crust. This step locks in the juices and adds depth to the dish. Once seared, remove the chicken from the skillet and place it on a plate. Now, let’s toast the rice. In the same skillet, add 1 cup of long-grain rice without cleaning the pan. Toast the rice for about 1-2 minutes, stirring often. It should become slightly golden and fragrant. This step enhances the rice's flavor. After toasting, pour in 2 cups of chicken broth and 1 cup of canned diced tomatoes with green chilies (do not drain). Stir the mixture well, scraping up any browned bits from the bottom. This adds even more flavor. Finally, nestle the seared chicken thighs back into the skillet, cover it, and let it simmer on low heat for about 20 minutes. The rice will absorb the liquid, creating a delicious one-pan meal. To get moist chicken and perfectly cooked rice, start with good chicken thighs. They stay juicy while cooking. Use a spice rub to add flavor. Searing the chicken for 5-6 minutes on each side gives it a nice crust. This step locks in the juices. When you toast the rice, it becomes fragrant and adds depth. Pour in the chicken broth and tomatoes after toasting. This helps the rice absorb flavors well. Covering the skillet keeps moisture in, allowing the rice to cook evenly. You can prep this dish ahead of time. Season the chicken and store it in the fridge for up to 24 hours. This makes flavors even better. Cook the rice and chicken the day you plan to serve. If you have leftovers, store them in airtight containers. They last for 3-4 days. Reheat in the microwave or on the stovetop. Add a splash of broth to keep it moist while warming. For a lovely presentation, garnish the dish with fresh cilantro and diced avocado. This adds color and freshness. Serve with lime wedges for a zesty touch. Place the dish on a bright-colored plate to make it pop. You can also sprinkle extra cheese on top for a cheesy finish. This dish looks as good as it tastes! Pro Tips Perfectly Seasoned Chicken: Ensure the chicken thighs are coated evenly with the spice rub for maximum flavor. Letting them marinate for 30 minutes before cooking can enhance the taste even more. Choosing the Right Rice: Long-grain rice varieties like jasmine or basmati are ideal for this dish as they stay fluffy and separate when cooked. Avoid short-grain rice which can become sticky. Melting the Cheese: For the best cheese melt, cover the skillet after adding the cheese and beans. This traps steam and helps the cheese melt evenly without overcooking the chicken. Garnish for Freshness: Adding fresh cilantro and diced avocado right before serving not only adds flavor but also enhances the visual appeal of the dish. {{image_4}} You can easily switch up the chicken and cheese in this dish. If you want a leaner protein, try turkey thighs or boneless chicken breast. For a vegetarian option, use firm tofu or tempeh. Instead of queso cheese, sharp cheddar works great. You can also use Monterey Jack for a milder taste. Want to add some zing? Mix in spices like cayenne pepper or smoked chipotle for heat. You could also toss in veggies like bell peppers or corn. They add color and texture. Fresh spinach or kale can boost the nutrition, too. Just stir them in during the last few minutes of cooking for a perfect finish. To make this dish gluten-free, use gluten-free rice and check your chicken broth for gluten-free labeling. For a dairy-free option, swap the cheese with nutritional yeast or a dairy-free cheese alternative. You can also skip the cheese altogether and load up on fresh herbs or avocado for added creaminess. Store your One-Pan Pollo Loco chicken and queso rice in an airtight container. It stays fresh for about 3 to 4 days in the fridge. Make sure the dish cools down before sealing it. This helps keep the texture and flavor intact. If you want to keep it longer, consider freezing instead. To freeze this dish, let it cool first. Then, divide it into portions and place them in freezer-safe bags or containers. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. This keeps it safe and tasty. Reheat your leftovers on the stove or in the microwave. If using a skillet, add a splash of chicken broth to prevent drying out. Heat on low, stirring often. If using the microwave, cover the dish to keep moisture in. Heat in 1-minute intervals, stirring each time until hot. Enjoy your delicious meal again! You can use chicken breasts or drumsticks instead. They will cook well and taste great. If you want to try something different, turkey thighs also work. Just adjust the cooking time as needed. Chicken breasts may cook faster, so check them early. Drumsticks will take a bit longer, so plan for that. To add heat, use more chili powder in the spice mix. You can also add fresh jalapeños or diced green chilies. For a smoky flavor, try chipotle powder. If you want extra heat, top with hot sauce before serving. Taste as you go to find the right level for you. Yes, you can use brown rice instead! However, you'll need to cook it longer. Brown rice takes about 40-45 minutes to cook. Add extra chicken broth or water to help it cook evenly. Check the rice for tenderness before serving. Adjust the liquid and time to get it just right. This blog post covered key ingredients, preparation steps, and helpful tips for your dish. You learned about main ingredients like chicken thighs and rice, along with essential spices. I shared secrets for searing chicken and toasting rice properly. The tips for meal prep and creative variations will enhance your cooking experience. Don't forget storage methods for leftovers to keep them fresh. With these insights, you're ready to make a delicious meal. Enjoy your cooking and explore your creativity in the kitchen!

One-Pan Pollo Loco Chicken & Queso Rice

A flavorful one-pan dish featuring seared chicken thighs, seasoned rice, and melted queso cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4

Ingredients
  

  • 4 thighs boneless, skinless chicken
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 0.5 teaspoon chili powder
  • to taste Salt and freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 cup long-grain rice (such as jasmine or basmati)
  • 2 cups chicken broth (low sodium recommended)
  • 1 cup diced tomatoes with green chilies (canned, undrained)
  • 1 cup shredded queso cheese (or substitute with sharp cheddar)
  • 0.5 cup black beans (drained and rinsed)
  • 0.25 cup fresh cilantro, finely chopped
  • 1 whole avocado, diced (for garnish)
  • to taste Lime wedges (for serving)

Instructions
 

  • In a small mixing bowl, combine the cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Mix well, then generously rub this spice blend all over the chicken thighs, ensuring they are evenly coated.
  • In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the seasoned chicken thighs to the pan. Sear the chicken for approximately 5-6 minutes on each side, or until they develop a beautiful golden-brown crust. Once seared, remove the chicken from the skillet and set it aside on a plate.
  • In the same skillet, without cleaning it, add the long-grain rice. Toast the rice for about 1-2 minutes, stirring frequently, until it becomes slightly golden and fragrant.
  • Carefully pour the chicken broth and the diced tomatoes (with their juices) over the toasted rice. Stir everything together, making sure to scrape up any tasty browned bits from the bottom of the skillet.
  • Place the seared chicken thighs back into the skillet, nestling them into the rice mixture. Bring this mixture to a gentle simmer, then cover the skillet with a lid. Reduce the heat to low and let it cook for about 20 minutes, or until the rice is tender and most of the liquid has been absorbed.
  • Once the rice is cooked through, sprinkle the shredded queso cheese and black beans evenly over the top of the rice and chicken. Re-cover the skillet and let it sit for an additional 5 minutes; this will allow the cheese to melt beautifully.
  • Once you've removed the skillet from heat, sprinkle with finely chopped cilantro. Serve this delightful dish hot, garnished with fresh diced avocado and lime wedges for an added zest that enhances the flavors.

Notes

For added flavor, use low sodium chicken broth.
Keyword chicken, Mexican, one-pan, queso, rice