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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Tex-Mex Chicken & Rice Skillet Recipe

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This recipe for Tex-Mex Chicken & Rice Skillet is from Rebecca's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T vegetable oil, divided
1 can corn
1 lb. boneless, skinless chicken
1 package taco seasoning (1/4C)
2 C uncooked instant white rice
1 can chicken broth
1 1/2 C salsa
1 C grated cheddar
Directions:
Directions:
1. Add 1 T oil to skillet and heat over medium-high heat 1-3 minutes. Meanwhile, drain corn. Add corn to skillet in a single layer. Cook without stirring for 5 minutes. Remove from skillet and set aside.

2. As corn cooks, cut chicken into cubes. Combine chicken and taco seasoning in a bowl, then put in same skillet corn was cooked in. cook over medium-high heat 5-7 minutes until chicken is no longer pink, stirring occasionally. Remove from skillet and set aside.

3. Add remaining 1 T oil to skillet. Add rice and stir to coat with oil. Add broth and salsa, bring to a simmer over medium-high heat. Cover skillet and reduce heat to low. Simmer five minutes until most of liquid is absorbed.

4. Stir rice, sprinkle corn and chicken over the rice and top with grated cheese. Cover and let stand 5 minutes.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Pampered Chef recipe. Solid family favorite.

 

 

 

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