Mexican Chicken & Rice with Creamy Queso | Flirt Recipes

Ingredients

• For the Mexican Chicken & Rice:
• 2 pounds boneless, skinless chicken thighs (about 6-8 thighs)
• 2 tablespoons olive oil, divided
• 1 medium onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper (optional, adjust to taste)
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 1 can (4 oz) diced green chilies
• 2 cups long-grain white rice, rinsed and drained
• 3 1/2 cups chicken broth, divided
• 1 cup frozen corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• For the Creamy Queso Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour (use cornstarch for gluten-free)
• 1 cup whole milk
• 1/2 cup heavy cream
• 8 oz Monterey Jack cheese, shredded (about 2 cups)
• 4 oz sharp cheddar cheese, shredded (about 1 cup)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• For Garnish:
• 1/4 cup chopped fresh cilantro
• 2 green onions, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1 lime, cut into wedges
• 1 avocado, diced
• Sour cream for serving (optional)
• Tortilla chips for serving (optional)
• Equipment:
• Large oven-safe skillet or Dutch oven
• Medium saucepan for queso
• Measuring cups and spoons
• Whisk
• Wooden spoon or spatula
• Cutting board and knife
• Cheese grater