Tex-Mex Chicken and Rice Skillet

I was recently inspired to dig up my two favorite Pampered Chef cookbooks and work my way through the recipes. I love these books. The recipes are quick, easy to make, and generally fairly healthy (or easy to healthify in any case) — perfect for busy weeknights. And they are always delicious!

This skillet dish was no different. We modified it a bit. Instead of using instant rice, I just made brown rice and added it to the skillet once it was done. I mixed a jar of salsa verde right into the rice cooker and it was perfect. (Note: I had some leftover rice from this dish, already mixed with the salsa, and I swear it kept it so moist for the next few days. Way better than regular leftover rice, which gets a bit hard and stale the day after.) I also used a delicious mix of shredded pepper jack, jalapeno jack, and mozzarella cheeses (thank you, Trader Joe’s). YUM!

Tex-Mex Chicken and Rice Skillet

Serves: 6
Recipe courtesy Pampered Chef “29 Minutes to Dinner”

1 teaspoon plus 2 tablespoon vegetable oil, divided
1 (11-ounce) can Mexican-style corn
1 pound boneless skinless chicken breast halves
1 tablespoon taco seasoning mix
2 cups uncooked instant white rice
2 cups chicken broth
1 1/2 cups salsa verde
2 tablespoons snipped cilantro
1 cup shredded mexican cheese

Add 1 t. oil to skillet; heat over medium-high heat 1-3 minutes. Drain corn; pat dry with paper towels. Add to skillet in single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove from skillet; set aside.

Cut chicken into 1/2 inch pieces. Combine with taco mix. Add to skillet. Cook over medium-high heat 5-7 minutes or until no longer pink in center, stirring occasionally. Remove from skillet; set aside.

Add 1 T. oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to simmer over medium-high heat. Cover; reduce heat to low. Simmer 5 minutes or until most of liquid is absorbed.

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.

~ by spontaneoustruth on August 1, 2011.

2 Responses to “Tex-Mex Chicken and Rice Skillet”

  1. That looks freaking delish. I’m going to steal it.

    • Steal away! It’s so yummy. I would add black beans next time I made it, too, just an FYI.

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