|
|
Instructions |
|
|
|
Add 1 tsp. oil to skillet; heat over medium-high heat 1-3 min. or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 min. or until caramelized on one side. Remove from skillet & set aside.
|
|
|
|
As corn cooks, cut chicken into 1” pieces. Combine chicken & seasoning mix. Add chicken to skillet. Cook over medium-high heat 5-7 min. or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet & set aside.
|
|
|
|
Add remaining 1 T. oil to skillet. Add rice; stir until well-coated with oil. Add broth & salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low. Simmer 5 min. or until most of the liquid is absorbed. Meanwhile, snip cilantro.
|
|
|
|
To serve, spoon chicken over rice mix in skillet. Sprinkle with cheese and corn. Cover; let stand 5 min. or until cheese is melted. Sprinkle with cilantro.
Serve with a dollop of sour cream if desired.
Or use in a Tortilla or as a pepper stuffing.
|
|
|
|
Originally Submitted
9/18/2010
|
