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Mexican Chicken and Corn Rice Skillet
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 cup long-grain white rice
  • 2 cups chicken broth
  • 1 can (15 oz) corn, drained
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt
  • 1 cup shredded cheddar cheese
  • Fresh cilantro and lime wedges, for serving

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
  • Add the onion, garlic, and bell pepper to the skillet. Cook until the vegetables soften, about 3 minutes.
  • Stir in the rice, cumin, chili powder, and salt. Cook for 1 minute so the rice is coated with the spices.
  • Pour in the chicken broth and the can of diced tomatoes with their liquid. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Stir in the drained corn. Cover again and cook for 5 more minutes, or until the rice is tender and most of the liquid is absorbed.
  • Remove the skillet from the heat. Sprinkle the shredded cheese over the top, cover, and let it sit for 2 minutes until the cheese melts.
  • Serve hot with chopped cilantro and lime wedges on the side.

Notes

If the rice absorbs liquid faster than expected, add a splash more broth during the last 5 minutes. Frozen corn works in place of canned with no other changes. Leftovers reheat well in the same skillet with a tablespoon of water to loosen the rice.
Course: Main Course
Cuisine: Mexican
Equipment: Large Skillet