One of the other recipes with instant rice. The other 2 are here and here.
You may substitute cooked rice for the instant and omit the broth.
Tex Mex Chicken & Rice
1 tsp + 1 tbsp vegetable oil, divided
1 can corn
1 lb boneless, skinless chicken thighs
1 tbsp taco seasoning (I just sprinkle chicken generously with cumin, chili powder, salt and pepper)
2 c uncooked instant white rice
2 c chicken broth
1 1/2 c salsa verde
2 tbsp fresh cilantro
1 c grated mexican cheese
sour cream, avocado, tomatoes
Add 1 tsp oil to 12" non stick skillet; heat over medium high heat 1-3 minutes or until shimmering. Drain corn. Pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring for 5 minutes or until caramelized on one side. Transfer corn to bowl.
As corn cooks, chop chicken into chunks. Combine with seasoning in a bowl. Add to skillet and cook until chicken is no longer pink, stirring occasionally. Transfer chicken to bowl with corn.
Add remaining tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, chop cilantro.
Return corn and chicken to skillet and stir. Sprinkle with cheese, cover; let stand 5 minutes or until cheese is melted. Top with cilantro and other toppings as desired (sour cream, avocado, etc).
Bonus Dish....Quinoa Bake
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