Instructions
Step 1: In a bowl, mix olive oil, lime juice, garlic, cilantro, cumin, paprika, salt, and pepper to create a marinade.\nStep 2: Coat the chicken thighs in the marinade and let sit for at least 30 minutes.\nStep 3: Heat a skillet or grill pan over medium heat and cook the chicken thighs for 6-7 minutes per side until fully cooked and slightly charred.\nStep 4: In a pot, bring chicken broth to a boil, add rice, reduce heat, cover, and cook until tender.\nStep 5: Stir in corn, black beans, onion, bell peppers, and chili powder into the cooked rice.\nStep 6: Mash avocados with lime juice, cilantro, and salt to make guacamole.\nStep 7: Warm the queso cheese sauce until smooth and creamy.\nStep 8: Plate the chicken with fiesta rice, a side of queso, and guacamole.\nStep 9: Garnish with extra cilantro and lime wedges if desired, then serve.
Storage and Reheating Tips
Store leftovers in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice in a skillet or microwave until warmed through. Guacamole is best enjoyed fresh but can be stored with plastic wrap pressed directly on the surface to reduce browning.
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