Introduction: Tex-Mex Chicken and Rice
Easy recipe with great results.
Step 1: Materials
Two pounds boneless skinless chicken thighs
Two cups instant brown rice
16oz of frozen corn
Two cups of chicken broth
One and a half cups cups of salsa verde (green salsa)
Shredded Mexican cheese (use desired amount)
Cilantro (if desired)
Two tablespoons of taco seasoning
One tablespoon plus one teaspoon Olive oil
Step 2: Corn
Put the frozen corn in a pan and put one teaspoon of olive oil on it
On a medium heat cook the corn while stirring occasionally
Once the corn is done place it to the side
Step 3: Chicken
While the corn is cooking cut the chicken into one inch chunks and place them into a bowl.
Once the chicken is cut take the taco seasoning and put it on the chicken and mix in the seasoning with your hands.
Cook the chicken and when it is done place it to the side.
Step 4: Rice Salsa and Chicken Stock
Take the rice and place in the pan
Take the remaining tablespoon of olive oil and place over the rice and mix it around
Take the salsa verde and the chicken stock and put them in the pan with the rice
Step 5: Cooking the Rice Salsa and Stock
On a medium heat let the liquids come to a rolling boil
Once boiling, lower the heat to low and cover the pan
Stir the mixture occasionally
Most of the liquid in the pan should be gone when done. This is what is going to cook the rice
Step 6: Finishing Touches
Once the rice is cooked put the chicken and the corn back into the pan
Add the cheese and cilantro
Serve and enjoy
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