Tex-Mex Chicken and Rice Skillet

Tex-Mex Chicken and Rice Skillet




1 tsp plus 1 tbsp vegetable oil, divided

1 can Mexican-style corn

1 pound boneless, skinless chicken breasts

1 tbsp Taco seasoning

2 cups uncooked instant white rice (I used brown)

2 cups chicken broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup shredded Mexican cheese blend







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

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

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

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 to serve