Tex-Mex Chicken & Rice Fiesta Skillet
Indulge in the vibrant flavors of the Southwest with this Tex-Mex Chicken & Rice Fiesta Skillet! This one-dish meal brings together succulent boneless chicken thighs seasoned with a blend of spices, creamy salsa verde, and crisp, caramelized corn. Ready in under 30 minutes, it's a perfect choice for busy weeknights or gatherings with friends and family. Top it off with melted Mexican blend cheese and fresh cilantro for an irresistible finish. Gather around the table and share the joy of a delicious, hearty meal!
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Vegetable oil
1 teaspoon (for cooking)
Vegetable oil
1 tablespoon (divided, for cooking)
Mexican-style corn
1 (11 ounce) can (drained and patted dry)
Boneless skinless chicken thighs
1 lb (cut into 1-inch pieces)
Southwest seasoning
1 tablespoon (for seasoning chicken)
Uncooked instant rice
2 cups (for cooking)
Chicken broth
2 cups (for cooking)
Salsa verde
1 1/2 cups (for cooking)
Fresh cilantro
2 tablespoons (snipped, for garnish)
Shredded Mexican blend cheese
1 cup (for topping)
Instructions
1
In a 12-inch skillet, heat 1 teaspoon of vegetable oil over medium-high heat for 1-3 minutes or until shimmering. While the oil heats, drain the can of Mexican-style corn and pat it dry with paper towels.
2
Add the corn to the skillet in a single layer. Allow it to cook undisturbed for about 5 minutes or until it becomes nicely caramelized on one side. Once done, remove the corn from the skillet and set it aside.
3
While the corn is cooking, cut the boneless chicken thighs into 1-inch pieces. In a large bowl, combine the chicken with the southwest seasoning, ensuring that it is evenly coated.
4
Add the seasoned chicken to the skillet, cooking over medium-high heat for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Remove the chicken from the skillet and set it aside.
5
Pour the remaining tablespoon of vegetable oil into the same skillet. Add the uncooked instant rice, stirring to ensure it's well coated with the oil. Carefully pour in the chicken broth and salsa verde, bringing the mixture to a simmer over medium-high heat.
6
Once simmering, cover the skillet and reduce the heat to low. Let it simmer for 5 minutes, or until most of the liquid is absorbed and the rice is tender.
7
To serve, layer the cooked chicken over the rice mixture in the skillet. Sprinkle the top generously with shredded Mexican blend cheese and the reserved caramelized corn. Cover the skillet and let it stand for about 5 minutes, or until the cheese has melted beautifully.
8
Finally, garnish with snipped fresh cilantro before serving warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tex-Mex Chicken & Rice Fiesta Skillet?
It is a one-dish meal featuring succulent boneless chicken thighs, caramelized Mexican-style corn, instant rice, and creamy salsa verde, all topped with melted Mexican blend cheese.
How long does it take to prepare this recipe?
The recipe is designed to be ready in under 30 minutes, making it ideal for busy weeknights.
What type of chicken is best for this skillet?
Boneless skinless chicken thighs are recommended as they remain succulent and flavorful throughout the cooking process.
Can I use chicken breasts instead of thighs?
Yes, you can substitute chicken breasts, but be careful not to overcook them as they can dry out more easily than thighs.
What kind of rice is used in this recipe?
The recipe calls for 2 cups of uncooked instant rice, which allows for a faster cooking time.
Can I use regular long-grain rice instead of instant rice?
Regular rice requires more liquid and a longer cooking time. If you substitute it, you will need to adjust the broth amount and simmering time significantly.
What is the secret to the corn in this recipe?
The corn is patted dry and cooked undisturbed in a skillet for 5 minutes to achieve a nice caramelization before being added back at the end.
Is this recipe spicy?
The spice level depends on the salsa verde and Southwest seasoning used. Generally, it provides a vibrant, mild-to-medium heat.
What equipment do I need?
A 12-inch skillet, a large bowl for seasoning the chicken, and paper towels for drying the corn are the primary tools needed.
What is salsa verde?
Salsa verde is a green sauce typically made from tomatillos, green chili peppers, and cilantro.
How do I prepare the chicken?
Cut the chicken into 1-inch pieces and toss them in a large bowl with Southwest seasoning until evenly coated.
How much cheese is used in this recipe?
The recipe uses 1 cup of shredded Mexican blend cheese to top the skillet.
How do I know when the chicken is cooked?
The chicken should be cooked for 5-7 minutes until it is no longer pink in the center and reaches an internal temperature of 165 degrees F.
Can I make this recipe in one pan?
Yes, the entire meal is prepared sequentially in a single 12-inch skillet to minimize cleanup.
What is the purpose of vegetable oil in this recipe?
It is used in two stages: first to caramelize the corn and cook the chicken, and second to coat the instant rice before adding liquids.
Should the corn be drained?
Yes, the Mexican-style corn should be thoroughly drained and patted dry with paper towels to ensure proper caramelization.
What garnish is recommended?
Fresh, snipped cilantro is recommended as a garnish for an irresistible finish.
How long does the rice need to simmer?
Once the mixture comes to a simmer, cover and cook on low for 5 minutes or until most liquid is absorbed.
What is the liquid base for the rice?
A combination of 2 cups of chicken broth and 1 1/2 cups of salsa verde provides the moisture and flavor for the rice.
How do I melt the cheese?
After layering the chicken and cheese over the rice, cover the skillet and let it stand for about 5 minutes off the heat.
Can I use frozen corn instead of canned?
Yes, you can use frozen corn; just ensure it is thawed and patted very dry before trying to caramelize it.
What is in Southwest seasoning?
It typically includes a blend of chili powder, cumin, garlic powder, onion powder, and sometimes smoked paprika or oregano.
Is this recipe family-friendly?
Yes, its hearty nature and customizable toppings make it a great choice for families and gatherings.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can I add extra vegetables?
Certainly! Bell peppers or black beans would be excellent additions to this skillet.
What if I don't have chicken broth?
You can substitute with vegetable broth or water, though the flavor will be less rich.
How many people does this recipe serve?
While the exact serving count isn't specified, the quantities of 1lb chicken and 2 cups of rice typically serve 4 people.
Is this recipe gluten-free?
As long as your chicken broth, Southwest seasoning, and salsa verde are certified gluten-free, the main ingredients are naturally gluten-free.
Can I use a different type of cheese?
Yes, Monterrey Jack, Pepper Jack, or sharp Cheddar are all great alternatives to a Mexican blend.
How do I reheat the rice skillet?
Reheat in a skillet over low heat with a splash of broth to prevent the rice from drying out, or use a microwave.