I'm embarrassed by how much I love this dish, but it's too good not to share

Mexican Queso Chicken and Rice is a vibrant and comforting dish that brings together the bold flavors of Mexican cuisine with the simplicity of a one-pot meal. It's perfect for busy weekdays or when you need something both satisfying and flavorful. Combining tender chicken, creamy queso, and aromatic rice, this dish is a delightful exploration of textures and tastes. The origins of this dish are deeply rooted in the traditional use of staple Mexican ingredients such as queso fresco and various spices, making it a cultural delight for any table.

Mexican Queso Chicken and Rice is quite a versatile dish that can be served on its own or accompanied by a variety of sides. For a refreshing contrast, consider a crisp green salad or a tangy coleslaw. You might also serve it with warm tortillas or a side of charred vegetables for extra texture and flavor. For those who enjoy a bit of heat, a side of jalapeños or a spicy salsa can enhance the meal wonderfully.

Servings: 4

1 tablespoon olive oil
2 chicken breasts, diced
1 onion, finely chopped
2 cloves garlic, minced
1 cup long-grain rice, rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
2 cups chicken broth
1 cup diced tomatoes (canned or fresh)
1 cup corn kernels (canned, frozen, or fresh)
1 cup queso fresco, crumbled
Fresh cilantro for garnish
Salt and pepper to taste

1. Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and season with salt and pepper. Cook until the chicken is browned and set aside.

2. In the same skillet, add the chopped onion and sauté until soft. Add the minced garlic, chili powder, cumin, and paprika, and cook for another minute until fragrant.

3. Stir in the rinsed rice and sauté for about 2 minutes to lightly toast it, ensuring full coverage in the spices.

4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer, covered, for 10 minutes.

5. Add the diced tomatoes and corn, and continue to cook until the rice is tender and the liquid is mostly absorbed, about 10 more minutes.

6. Return the cooked chicken to the skillet, sprinkle the crumbled queso fresco over the top, and cover the skillet. Let sit for 5 minutes, or until the cheese is melted and the chicken is heated through.

7. Garnish with fresh cilantro before serving.

This dish can be customized in various ways. For a vegetarian version, substitute the chicken with a plant-based protein such as tofu or tempeh. For those who like a creamier texture, add half a cup of cream or sour cream before adding the cheese. If you prefer a bit more zest, include a squeeze of lime juice at the end of cooking to brighten the flavors. You can also swap queso fresco for another type of cheese like Monterey Jack or Cheddar if desired.