I love to cook, but I hate, hate, HATE doing dishes. Yes, I do put my five kids to work on dishes after dinner, because honestly, one dishwasher does not cut it in this household. They’re often just as busy as I am between school and sports, but they also have to chip in.
Needless to say, I LOVE a good one-skillet meal, and it doesn’t get much better than this mixture of spicy quinoa, corn and beans with succulent chicken thighs nestled on top. Oh, wait – it actually does! When you top it all off with crumbles of Cacique Queso Fresco and drizzle of Cacique Crema Mexicana!
This is one of those meals that’s super simple to throw together on weeknights when you don’t feel like cooking. The prep work is very minimal, and the cook time is relatively hands off, allowing you to have a dinner and side on the table in just about 45 minutes. All while dirtying only one skillet – that makes it a winner in my book!
I know a lot of people aren’t big fans of cilantro. Dried cilantro is a lot milder, so give it a try sometime and see what you think. I happen to adore cilantro, so I prefer to sprinkle lots and lots of fresh chopped cilantro over the top. I also often plate it all with additional lime slices to squeeze over the top. Either way, don’t skip the Queso fresco and Crema Mexicana. They add a lovely bit of creaminess that balances everything out.