One-pan chicken and rice poblano

Mix the salt, paprika, cumin and black pepper into a spice blend.

Sprinkle the blend over both sides of the chicken and pat it in.

Heat a little oil in the pan over medium-high heat.

Add the chicken and sear two to three minutes per side (transcribed 'stir'); flip and repeat.

Reduce the heat to medium and remove the chicken, not yet cooked through.

Melt the butter, add the onion and saute a couple of minutes.

Add the rice, mix and cook a couple of minutes more.

Add the minced garlic and cook 30 seconds, until fragrant.

Add the corn and roasted poblanos, mix, and season with a little chicken bouillon or salt.

Add the chicken broth or water and scrape the bottom of the pan to lift the browned bits.

Stir in the media crema and bring to a simmer.

Return the chicken, reduce the heat to low, cover and cook about 30 minutes until the liquid has evaporated.

Rest 10 minutes, then serve, here with tortilla chips.