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Instructions |
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Add 1 tsp. of vegetable oil to a large skillet and heat over med-hi
heat for about 1-3 minutes or until simmering. While the oil is
heating up, drain the corn and pat dry with paper towels. Add
corn to skillet in a single layer and cook without stirring for about
5 minutes or until caramelized on one side. Remove corn from
skillet and set aside.
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Cut the chicken into small pieces and combine in a baggie with the
taco seasoning to coat. Add chicken to skillet and cook over med-
hi heat for about 5-7 minutes or until the center isn’t pink
anymore. Remove an set aside.
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Now, add the remaining tbsp. of oil to the skillet and add rice. Stir
until rice is well coated with oil. Add chicken broth and salsa and
bring to a simmer over medium-high heat. Cover skillet and
reduce heat to low. Simmer for about 5 minutes or until most of
the liquid is absorbed.
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Now take the chicken and put it over the rice in the skillet. Top it
with the corn and cheese. Cover with lid until the cheese melts.
You can serve up this little slice of Tex Mex heaven all by it’s
lonesome or slather it in a tortilla and finish it off with fresh
avocado.
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Originally Submitted
10/13/2013
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