Y’all know how much I love me some Tex Mex. Well, here’s another 5 star Tex Mex recipe you really need to try out! I found this one from my sweet friend, Dena. Mr. Spouse gave it 5 stars and I pretty much scarfed down several helpings. No shocker there :) And just like with the other Tex Mex recipes we’ve sampled here at the house, this one will definitely make another appearance on the dinner table SOON!!
TEX MEX CHICKEN SKILLET
1 tsp. plus 1 tbsp. vegetable oil, divided
1 can Mexican style corn
1 lb. boneless, skinless chicken breasts
1 tbsp. taco seasoning
2 cups uncooked instant white rice
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsp. snipped fresh cilantro
1 cup shredded Mexican cheese blend
Add 1 tsp. of vegetable oil to a large skillet and heat over med-hi heat for about 1-3 minutes or until simmering. While the oil is heating up, drain the corn and pat dry with paper towels. Add corn to skillet in a single layer and cook without stirring for about 5 minutes or until caramelized on one side. Remove corn from skillet and set aside.
Cut the chicken into small pieces and combine in a baggie with the taco seasoning to coat.
Add chicken to skillet and cook over med-hi heat for about 5-7 minutes or until the center isn’t pink anymore. Remove an set aside.
Now, add the remaining tbsp. of oil to the skillet and add rice. Stir until rice is well coated with oil. Add chicken broth and salsa and bring to a simmer over medium-high heat. Cover skillet and reduce heat to low. Simmer for about 5 minutes or until most of the liquid is absorbed.
Now take the chicken and put it over the rice in the skillet. Top it with the corn and cheese. Cover with lid until the cheese melts.
You can serve up this little slice of Tex Mex heaven all by it’s lonesome or slather it in a tortilla…homemade if you can…and finish it off with fresh avocado. OMG…TO.DIE.FOR!!!!!!!!!!!
Another knock-it-out-of-the-ballpark-recipe we can’t wait to try again!!!!