Pc Tex-mex Chicken & Rice Skillet

Total Time: 28 mins Cook Time: 28 mins

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil, plus
• 1 tablespoon vegetable oil, divided
• 1 (11 ounce) can mexican-style corn
• 1 lb boneless skinless chicken thighs
• 1 tablespoon southwest seasoning
• 2 cups uncooked instant rice
• 2 cups chicken broth
• 1 1/2 cups salsa verde
• 2 tablespoons snipped fresh cilantro
• 1 cup shredded mexican blend cheese

Recipe

• 1 add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 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 mintues or until carmelized on one side. remove corn from skillet; set aside.
• 2 as corn cooks, cut chicken into 1 inch pieces. combine chicken and seasoning mix in a large bowl. add chicken to skiller. cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. remove chicken from skillet; set aside.
• 3 add remaning 1 tbsp oil to skillet. add rice; stir until well coated with oul. add broth and salsa; bring to a simmer over medium-high heath. cover skillet; reduce heat to low. simmer 5 minutes or until most of the liquid is absorbed.
• 4 to serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. cover; let stand 5 minutes or until cheese is melted. sprinkle with cilantro.