One-Pot Cheesy Chicken and Rice

Chicken and rice is the gluten-free comfort food of the Gods and this version with it’s
toothsome beans, tangy crema, and bubbly browned cheese on top is an indulgent and satisfying way to end a Monday night. Plus everything is made in one pan so clean-up is even fairly painless.

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 1 lime
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, chopped
• 1/2 cup white wine
• 3 packed cups baby spinach
• 2 cups chicken broth
• 1 cup long-grain rice
• 1 (15-ounce) can navy beans, drained
• 1 (14.5-ounce) can chopped tomatoes
• 1/2 cup Cacique Crema Mexicana Agria
• 2 teaspoons paprika
• 1 (10-ounce) package Cacique Oaxaca cheese
• 1/4 cup chopped Italian parsley

Instructions

1. Generously season both sides of the chicken thighs with salt and pepper and squeeze the juice of 1 lime over the chicken.
2. Heat oil over medium-high heat in a large, oven-safe pan with a lid. Add chicken thighs and brown on both sides, about 8-10 minutes (they won't be cooked all the way through). Remove to a plate.
3. Reduce heat to medium and add onion and garlic. Season with salt and pepper and cook until starting to brown, about 3 minutes. Add wine and scrape up any browned bits that have stuck to the bottom.
4. Add spinach, broth, rice, beans, tomatoes, crema, and paprika. Stir to combine and bring to a boil. Place chicken pieces on top and reduce heat to low. Cover and cook until rice is tender, about 20 minutes.
5. Heat broiler to high. Remove chicken and rice from the heat and remove lid. Unroll the wheel of Oaxaca cheese and arrange it on top of the chicken and rice, trying to cover as much of the dish as possible. Broil until cheese is melted and browned in spots, about 4 minutes.
6. Sprinkle with parsley and serve.

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