Crazy Weeknight #8 Tex Mex Chicken & Rice

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

This is What You Make with Turkey Leftovers

Go Mexican!

Fiesta Chicken Turkey Casserole

This recipe is a great way to use up leftover rotisserie chicken (or turkey). Be sure to use instant rice.

1 tbsp vegetable oil

1 onion, minced

3 garlic cloves, minced

1 cup low-sodium chicken broth

1/2 cup salsa

1 cup instant rice

1/2 cup canned black beans, drained

1/2 cup frozen corn, thawed

salt and pepper

2 cups shredded, cooked chicken turkey

1/4 cup minced fresh cilantro

1 cup shredded cheddar cheese

1 cup coarsely crushed tortilla chips

Heat oven to 450. Heat oil in 12" non-stick skillet over med-high heat until shimmering. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add broth and salsa and bring to a simmer.

Stir in rice, beans and corn. Season with salt and pepper. Pour mixture into 8" baking dish and bake for 10 minutes.

Stir in chicken and cilantro. Sprinkle cheese evenly over top, then sprinkle with chips. Continue to bake until edges are bubbling and crumbs are toasted, about 5 minutes.

If desired, top your plate with sour cream, avocado, tomato and shredded lettuce.

Serves 4.

*Leftovers make a great burrito filling