I was looking for something quick and easy to make for dinner the other night but was still in the mood for something new. I was leafing through some cookbooks and took an idea from one, an idea from another, added a few ideas of my own and came up with this one. A one pan, 30 minute recipe that everyone liked!
Tex Mex Skillet
2 tsp cooking oil, divided
1 can of corn, drained well
1 bell pepper, diced
1 lb boneless chicken (breasts and/or thighs), chopped into bite size pieces
1 TB Tex Mex or Taco seasoning
2 cups brown minute rice
2 cups chicken broth
1 bottle (12-16oz) salsa verde
shredded cheese, sour cream, diced tomatoes – optional toppings
1. Add approx 1 tsp of oil to a skillet that can be covered and heat over medium-high heat. Saute bell pepper for 2-3 minutes and then add your corn – make sure your corn is dry so it doesn’t splatter when it hits the pan. (You could even spread it out on paper towels beforehand.) Spread corn & peppers into one even layer and leave for 5 minutes without stirring to get a roasted flavor – it’s okay if they get a little brown on one side.
2. While veggies cook, cut up your chicken and toss in a bowl with seasoning. Remove veggies from skillet and add chicken. Cook for 5 minutes or so – until the chicken is no longer pink in the middle. Remove chicken and add it to the bowl where you put your veggies.
3. Add a another tsp of oil to skillet and then add your rice. Let cook for about a minute, stirring so the rice is coated in oil. Add broth and salsa and bring to a simmer. Cover skillet and reduce heat to low. Simmer for approx 5 minutes or until most of the liquid is absorbed.
4. Add chicken and veggies to the rice and stir to combine. Top with sour cream, cheese and/or tomatoes or other taco toppings as desired.
Note about the spicy factor: I made a cup of plain rice for my girls because they don’t like anything spicy. Cooking the rice in the salsa verde adds a very nice zip to the meal but if you don’t like things spicy either, you could omit that ingredient.