Thursday, June 9, 2011

Recipe Of The Week - {Tex Mex} Chicken & Rice Skillet

Tex Mex Chicken and Rice Skillet


Vegetable oil
1 can Mexican-style corn
1 lb Boneless, skinless chicken thighs
1 tbsp Southwestern seasoning mix or taco seasoning
2 cups Uncooked instant white rice
2 cups Chicken broth
1 1/2 cups Salsa verde
2 tbsp Snipped fresh cilantro
1 cup Shredded Mexican cheese blend


Add 1 tsp oil to large skillet; heat over medium-high heat until shimmering (1 to 3 minutes). 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. (Caramelizing the corn intensifies the sweetness and adds an interesting color and texture)
As corn cooks, cut chicken into 1-in pieces. Combine chicken and seasoning in a bowl and mix. 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; set aside.
Add 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 or chop 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.

This recipe was Z and Joe approved!! The salsa verde adds such a good flavor to this dinner!! (sorry you can not really see the whole picture but it was difficult to get a good picture since it stays in the skillet) Also my Pampered Chef rep and good friend Shayna just started a blog all about yummy food and the amazing products by Pampered chef!! check her out and show her some love!!



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