Directions
1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook until chicken is browned and set aside.
2. In the same skillet, add chopped onion and cook until softened. Add minced garlic, chili powder, cumin and paprika and cook for another minute until fragrant.
3. Stir in rinsed rice and cook for about 2 minutes to lightly toast, making sure it is completely coated with spices.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
5. Add the diced tomatoes and corn and continue cooking until the rice is tender and the liquid is mostly absorbed, about 10 minutes more.
6. Return the cooked chicken to the pan, sprinkle the crumbled queso fresco on top, and cover the pan. Let sit for 5 minutes, or until the cheese is melted and the chicken is heated through.
7. Garnish with fresh cilantro before serving.
Variations and Tips
This dish can be customized in a variety of ways. For a vegetarian version, swap out the chicken for a plant-based protein like tofu or tempeh. For those who like a creamier texture, add a half cup of crema or sour cream before adding the cheese. If you prefer a little more heat, add a squeeze of lime juice at the end of cooking to enhance the flavors. You can also substitute another type of cheese like Monterey Jack or cheddar for the queso fresco if you like.
