Tuesday, April 19, 2011

Tex-Mex Chicken and Rice Skillet

This is one of those recipes from one of my Pampered Chef cookbooks that I have passed over multiple times, looked at it, then turned the page. Do you have one of those recipes?? I was intrigued by it, but never felt like actually trying it. Well, I finally did and I am SO GLAD! It is really good, relatively easy, and great in a tortilla the next day as leftovers!


Tex-Mex Chicken and Rice Skillet

1 tsp plus 1 tbsp vegetable oil, divided

1 can Mexican-style corn

1 pound boneless, skinless chicken breasts

1 tbsp Taco seasoning

2 cups uncooked instant white rice (I used brown)

2 cups chicken broth

1 1/2 cups salsa verde

2 tbsp snipped fresh cilantro

1 cup shredded Mexican cheese blend

Add 1 tsp of the oil to a skillet and 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 minutes or until caramelized on one side. Remove corn from skillet; set aside.

As corn cooks, cut chicken into 1 inch pieces. Combine chicken and taco seasoning in a bowl. Add chicken to skillet. Cook over medium-high heat 5-7 minutes or until center is no longer pink. Remove chicken from skillet; set aside.
Add remaining 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 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 to serve.

Don't let the number of steps scare you...it gets really fast and is really good!! Enjoy! :)


  1. OMG!! That looks SO good!! It's already on my menu for next week ;) THANK YOU!!!!

  2. Yea! Hope you like it! I forgot to put on here that it does have a little kick to it. :)