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Skillet Chicken and Rice
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PrintIngredients
2 boneless, skinless chicken breasts, cut into 1-inch chunks
1 medium green pepper, seeded and chopped
3 green onions, white and tender green parts, chopped
2 tablespoons canola oil
1 ( 8 ¾ ounces) can corn, drained, optional
1 cup chicken broth
1 cup salsa
1 teaspoon kosher salt
½ teaspoon chili powder
¼ teaspoon freshly ground black pepper
1 ½ cup uncooked instant rice
1 medium tomato, seeded and chopped
1 ½ cup shredded cheddar
Directions
- In a large skillet, sauté chicken, green pepper and green onion until chicken is no longer pink, about 8 minutes. Add the corn, if using, salsa, salt, chili powder and pepper. Bring to a boil.
- Stir in the rice, cover and remove from the heat. Let stand 5 minutes and fluff with a fork. Mix in the tomato and sprinkle the top with shredded cheese. Cover and let stand for 2 to 3 minutes until cheese is melted.
photo by misscrabette