My husband is not a fan of rice but this chicken and rice dish is one of his favorites. It is a little spicy so the kids don’t like it. This recipe comes for The Pampered Chef 29 minutes to dinner cookbook.
1 t. plus 1 T. of vegetable oil, divided
1 11 oz. can of Mexican-style corn
1 lb boneless, skinless chicken thighs
1 T. Southwest Seasoning Mix (or Taco Seasoning)
2 cups uncooked instant white rice
2 cups chicken broth
1 1/2 cups salsa verde
1 cup shredded Mexican cheese blend
1.) Add 1 t. of oil to skillet; heat over medium-high heat 1-3 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 and set aside.
2.) As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix. Add chicken to skillet. Cook for 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet and set aside.
3.) Add remaining 1 T. 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; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Remove from heat.
4.) Spoon chicken over rice in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted.