Friday, February 3, 2012

Tex Mex Chicken and Rice Skillet

My entire family LOVES this quick, easy and flavor-packed one-skillet meal!  Actually, it's one of the only things Adam actually requests for dinner!


1 tsp. EVOO
1 can (11-15 oz.) whole kernel corn
1 lb. boneless skinless chicken, cooked
1 T. taco or southwestern seasoning (see note below)
1 1/2 c. brown rice, cooked in chicken broth (or water and bullion cubes)
1 ½ C. salsa verde (or more), I always use Herndez brand
2 T. snipped fresh cilantro (or more)
1 C. shredded mexican cheese blend (or more, haha)
sour cream (optional)


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 (see what I use for seasoning below). Add chicken to skillet. Cook over medium-high heat 5-7 min. or until center of chicken is no longer pink, stirring occasionally and chopping into smaller pieces with wooden spoon. Remove chicken from skillet & set aside.
Add cooked rice to skillet.  Add salsa verde, cilantro, corn and chicken; mix together and heat through over medium-high heat. 
Sprinkle with cheese. Cover; let stand 5 min. or until cheese is melted. Sprinkle with more cilantro (optional).
Serve with a dollop of sour cream if desired.

Southwestern Seasoning Mix
I just sprinkle over chicken:
 1t. garlic powder
1 t. chili powder
1 1/2 t. cumin
with a touch of salt and pepper

Adapted heavily from Pampered Chef's 29 Minutes to Dinner cookbook.


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