This was a quick and easy weeknight meal. I made this even easier by slow cooking the chicken in Lawry’s mesquite marinade all day. The rice had a unique flavor with the salsa verde. I added a can of drained black beans to the rice mixture. We liked it. It makes a TON – you could easily serve 6 people with this recipe.
Tex Mex Chicken & Rice Skillet
29 minutes to Dinner Cookbook
1 teaspoon vegetable oil, plus
1 tablespoon vegetable oil, divided
1 (11 ounce) can Mexican-style corn
1 lb boneless skinless chicken thighs (I slow cooked chicken breast in Lawry’s Mesquite marinade)
1 tablespoon southwest seasoning
2 cups uncooked instant rice
2 cups chicken broth
1 ½ cups salsa verde
2 tablespoons snipped fresh cilantro
1 cup shredded Mexican blend cheese
Add 1 tsp of the oil to a 12 inch skillet; 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 mintues or until carmelized on one side. Remove corn from skillet; set aside.
As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside. (I slow cooked chicken breast in Lawry’s Mesquite marinade)
Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth, black beans and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5-10 minutes or until most of the liquid is absorbed.
To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.