Tex-Mex Chicken Skillet

Ok...... I must start off by saying I love love love this recipe!  It is one of my husbands absolute favorites and my kids love it.  When we have leftovers of this I will put it in a tortilla the next day for lunch, but we do not have leftovers that often it is that good! To be totally honest I make it without the cilantro because my kids would not eat it... I hope you make it and enjoy!!

Tex-Mex Chicken and Rice Skillet

Serves: 6
Recipe courtesy Pampered Chef “29 Minutes to Dinner”

• 1 teaspoon plus 2 tablespoon vegetable oil, divided
• 1 (11-ounce) can Mexican-style corn
• 2 cups cubed chicken breast
• 1 tablespoon taco seasoning mix or Pampered Chef southwestern seasoning
• 2 cups uncooked instant white rice
• 2 cups chicken broth
• 1 1/2 cups salsa verde (green)
• 2 tablespoons snipped cilantro
• 1 cup shredded mexican cheese

Add 1 t. oil to skillet; heat over medium-high heat 1-3 minutes. Drain corn; pat dry with paper towels. Add to skillet in single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove from skillet; set aside.
Cut chicken into 1/2 inch pieces. Combine with taco mix. Add to skillet. Cook over medium-high heat 5-7 minutes or until no longer pink in center, stirring occasionally. Remove from skillet; set aside.
Add 1 T. oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to simmer over medium-high heat. Cover; reduce heat to low. Simmer 5 minutes or until most of liquid is absorbed.
Spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.