Monday, October 6, 2008

Tex-Mex Chicken & Rice Skillet

This recipe comes from The Pampered Chef 29 Minutes to Dinner cookbook.
I LOVE this!!!

1 tsp plus 1 tbsp vegetable oil, divided
1 can (11oz) Mexican style corn
1 tbsp Southwestern Seasoning Mix
1 cups uncooked instant rice
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsp snipped fresh cilantro
1 cup shredded Mexican cheese blend

What to do:
1. Add 1 tsp of oil to skillet; heat over medium heat 1-3 minutes or until simmering. Meanwhile, drain corn; pat dry with paper towel. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet and set aside.

2. As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside.

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

4. To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Yield: 6 servings


EmilyTheChef said...

Looks good, but how much chicken does this recipe call for?

mrsidotf said...

I guess it would help if I had not left that ingredient off!! Sorry about that.
It calls for 1 lb boneless, skinless chicken thighs.

This is one of my favorite dishes!