Recipe

Tex Mex Chicken And Rice Skillet Recipe

	Acemom / All my dishes 6 months ago This is adapted from Pampered Chef "29 Minutes to Dinner" cookbook. It is not too spicy for sensitive (or kids) palates and would even be great used as a tortilla stuffing. Super quick and easy! Cook:29m Servings:6	Acemom
	quick chicken easy mexican

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donman

mark555

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Ingredients

1 tsp. + 1 T. veg oil, divided

1 can (11-15 oz.) mexican corn

1 lb. boneless skinless chicken thighs

1 T. taco or southwestern seasoning

2 C. uncooked instant white rice

2 C. chicken broth

1 ½ C. salsa verde

2 T. snipped fresh cilantro (optional)

1 C. shredded Mexican cheese blend

sour cream (optional)

Directions

Add 1 tsp. oil to skillet; heat over medium-high heat 1-3 min. or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 min. or until caramelized on one side. Remove from skillet & set aside.

As corn cooks, cut chicken into 1” pieces. Combine chicken & seasoning mix. Add chicken to skillet. Cook over medium-high heat 5-7 min. or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet & set aside.

Add remaining 1 T. oil to skillet. Add rice; stir until well-coated with oil. Add broth & salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 min. or until most of the liquid is absorbed. Meanwhile, snip cilantro (optional).

To serve, spoon chicken over rice mix in skillet. Sprinkle with cheese and corn. Cover; let stand 5 min. or until cheese is melted. Sprinkle with cilantro (optional).

Serve with a dollop of sour cream if desired.

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