Tex-Mex Chicken & Rice Skillet

I've decided to continue my blog and to get things started I'm going to try to do five new dinner ideas over the next five days.

I started tonight with a Tex-Mex Chicken & Rice Skillet recipe from The Pampered Chef 29 minutes to dinner book.

Shopping List:

-1 can mexican-style corn

-1lb chicken breast

-Taco Seasoning

-Instant white rice (2 cups)

-Chicken broth (2 cups)

-Salsa Verde (1 1/2 cups) *maybe I was the only one that didn't know what this was exactly but just to help you find it it's the green stuff.

-Fresh cilantro

-Shredded mexican cheese blend

Step One: Heat a teaspoon of vegetable oil in a skillet over medium-high heat.

Step Two: Drain the corn and pat dry with a paper towel.

Step Three: Once the oil starts simmering add the corn in a single layer and let it cook without stirring for about 5 minutes. You want the corn to caramelize on one side. Once it has remove from the skillet and set aside.

WARNING: The corn can start to pop out of the pan like pop corn so be careful.

Step Four: While the corn is cooking cut up the chicken into one inch pieces then mix the pieces in a bowl with a tablespoon of taco seasoning.

Step Five: Cook the chicken in the corn skillet for 5-7 minutes until it's no longer pink, stirring occasionally. Once it's done cooking, remove from pan and set aside.

Step Six: Add a teaspoon of oil to the skillet then add two cups of instant white rice and stir to coat with oil.

Step Seven: Add broth and salsa, bring to simmer, and then reduce heat to low and cover. Simmer about 5 minutes or until most of the liquid is absorbed.

Step Eight: Spoon the chicken over the rice mixture, and then sprinkle with cheese and corn. Cover and let stand 5 minutes to melt the cheese. Finally sprinkle with roughly chopped cilantro.