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.
Variations & Tips
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.
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