This is one of two Pampered Chef recipes I made this week. At first I was hesitant about posting the recipe since it came from a cook book I had puchaed years ago, but when I looked on line they have multiple recipes posted so I think it is safe to share here.
The recipe came out similar in texture to a rissotto and was very tasty. It came together quickly and was on the table in about 30 minutes.
1 tsp plus 1 tbsp vegetable oil divided
1 can corn
1 lb boneless chicken breasts cut into cubes
1 tbsp Southwestern Seasoning (I did not have this so I used a mixture of spices to include cayenne pepper, cumin, onion salt, garlic powder, salt and pepper)
2 cups rice (precooked) that is what makes the dish quick
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsps fresh snipped cilantro
1 cup mexican shredded cheese blend
Add 1 tsp oil to a skillet and heat over medium high heat for 1-3 minutes. Drain the corn and pat dry. Spread in a single layer in the pan and cook without stirring for 5 minutes. Remove from pan and set aside.
Combine the chicken with the seasoning and add to the skillet. Cook over medium high heat for about 10 minutes, stirring occaisionally. Remove chicken from the skillet when centers are no longer pink and chicken is cooked thru. (You can add the cooked chicken to the same dish as the cooked corn that you have already set aside)
Add the remaining tbsp of oil to the skillet. Add the rice and stir to coat all the rice in oil. Add the broth and salsa; bring to a simmer over medium high heat. Cover skillet; reduce heat to low and simmer 5 minutes or until most of the liquid has been absorbed.
Add the chicken and corn back to the skilltet and stir to combine. Sprinkle the cheese over the dish, cover and allow the cheese to melt. Before serving, sprinkle with the cilantro.
Recipe from Pampered Chef – 29 minutes to dinner cookbook