Tex mex chicken and rice skillet

Standard

Ingredients : 

    • 2 tbs vegetable oil
    • 1 can Mexican  style corn
    • 1 lb boneless skinless chicken thighs 
    • 1 tbs southwestern seasoning mix
    • 2 cups uncooked long grain rice washed and soaked in water for ten minutes.
    • 2 cups chicken broth
    • 1 1/2 cup salsa verde
    • 2 tbs chopped cilantro for decoration ( optional ) 
    • 1 cup shredded Mexican cheese blend

    Method

    • Over a medium high heat stove, heat 1 tbs of oil in a skillet.
    • In a colander drain corn and pat dry with a paper towel.
    • Add corn to skillet in a single layer. Cook without stirring 5 minutes, until corn caramelized on one side. Remove corn from skillet and set aside.
    • Cut chicken into 1 inch pieces
    • In a bowl mix chicken with seasoning 
    • Add chicken to the same skillet and cook for 6 minutes or until center of chicken no longer pink stirring occasionally. Remove chicken from skillet and set aside
    • Add remaining 1 tbs of oil to the same skillet and add rice. Stir until well coated with oil
    • Add broth and salsa and bring to a simmer over medium heat
    • Cover skillet and reduce heat to low
    • Simmer until all liquid is absorbed 
    • To serve, spoon rice on the serving plate and add chicken on top
    • Sprinkle with cheese and corn
    • Cover and let stand 5 minutes until cheese is melted
    • Sprinkle with cilantro
    • Enjoy!!  
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    2 thoughts on “Tex mex chicken and rice skillet

    1. Dear Nivin, together with a colleagu I run the newly launched website http://www.hayatinetwork.com that focuses on inspiring people who are muslims. On the website we have different lifestyle bloggers and currently we are looking for someone who can blog about food and baking. I stumbled upon your blog and I’m wondering if you have an email for further details. Regards
      Hayati Network

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