Ingredients

• 1½ lbboneless skinless chicken thighs (or breasts)
• 2 tbspolive oil, divided
• 1 tbspchili powder
• 1½ tspground cumin
• 1 tspsmoked paprika
• 1 tspgarlic powder
• 1 tspdried oregano (Mexican preferred)
• 1 tspkosher salt
• ½ tspblack pepper

• 1½ cupslong-grain white rice (rinsed)
• ½ mediumyellow onion, finely diced
• 3 clovesgarlic, minced
• ½ cuptomato sauce (8 oz can = 1 cup)
• 3 cupschicken broth (low sodium)
• 1 tspcumin
• ½ tspsalt

• 2 tbspbutter
• 2 tbspall-purpose flour
• 1½ cupswhole milk (warm)
• 1½ cupsMonterey Jack cheese, freshly shredded
• ½ cupwhite cheddar, freshly shredded
• 2 tbspdiced green chiles (canned, optional)
• ¼ tspsalt + pinch of cumin

• ¼ cupfresh cilantro, chopped
• 1lime, wedged

Steps

1. Mix the chicken seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, oregano, salt, and pepper. Cut chicken thighs into 1-inch cubes. Toss thoroughly with the spice mix and 1 tbsp olive oil.
2. Sear the chicken. Heat 1 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken in a single layer. Don’t crowd — sear in batches if needed. Cook 6-8 minutes total until golden and cooked through. Transfer to a plate.
3. Build the rice base. In the same pan (don’t wash it — that fond is flavor gold), add diced onion. Cook 3 minutes until soft. Add garlic, cook 30 seconds until fragrant.
4. Toast the rice. Add rinsed rice to the pan. Stir constantly for 2 minutes — the grains should turn slightly translucent at the edges. This is the secret to Mexican-style fluffy rice that doesn’t clump.
5. Simmer the rice. Pour in tomato sauce, chicken broth, cumin, and salt. Stir once, bring to a boil. Reduce heat to low, cover tightly, simmer 18 minutes. Don’t lift the lid. Don’t stir.
6. Make the queso (while rice cooks). In a separate small saucepan, melt butter over medium heat. Whisk in flour, cook 1 minute until pale gold. Slowly whisk in warm milk, a little at a time, until smooth.
7. Finish the queso. Reduce heat to low. Add shredded cheeses one handful at a time, whisking constantly until melted smooth. Stir in green chiles, salt, and a pinch of cumin. Keep warm on lowest heat, stirring occasionally.
8. Rest the rice. When the rice is done, turn off heat. Let it rest covered for 5 minutes. Then fluff gently with a fork — the grains should be separate and tender.
9. Combine. Add the cooked chicken back to the rice pan. Gently fold to combine so chicken is evenly distributed. Don’t overmix or the rice will get mushy.
10. Plate and pour. Spoon chicken-rice mixture into bowls. Pour generous queso over the top — let it drip down the sides. Shower with fresh cilantro. Squeeze lime over everything. Serve immediately while queso is silky.