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