1 tsp AND 1 tbsp vegetable oil
1 can Mexican style corn
1 lb boneless, skinless chicken breast
1 tbsp Southwestern seasoning mix (I used a Southwestern rub, but taco seasoning can be substituted)
2 cups uncooked Instant white rice
2 cup chicken broth
1.5 cups salsa verde
2 tbsp fresh cilantro (I used about 1 tbsp dried)
1 cup shredded Mexican cheese blend
Add 1 tsp of oil to a skillet; heat over medium high heat 1-3 minutes or until shimmering. Meanwhile, drain corn and 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 and set aside
As the corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix. After corn is finished, add chicken to skillet. Cook over medium high heat 5-7 minutes or until the center of chicken is no longer pink. Remove chicken from skillet and set aside.
Add remaining 1 tbsp of 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 and reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
To serve, spoon chicken over rice mixture. Sprinkle with cheese and corn. Cover and let stand 5 minutes or until cheese is melted. Sprinkle with cilantro
Review: This is not a new recipe. Its one I've made several times and its a favorite. Its so quick and so easy. It has tons of flavor. My suggestion is make sure the seasoning you use on the chicken is one you really enjoy. It seems like its the strongest flavor. I use Adams Reserve Southwestern Rub. I'm not sure if its just a Texas thing or not, but it has a great flavor. This also make plenty for a family. The 2 of us and Cady only ate a quarter of it tonight. And the leftovers are awesome!
No comments:
Post a Comment