Mexican Chicken and Rice

When it's hot outside, I like to make dishes that don't heat up my kitchen by turning on the oven.  This dish is made entirely in one skillet on top of the stove, and it makes enough for the four of us plus lunch for one of us the next day!

This recipe came enclosed with one of my Quick Cooking magazines years ago.  This hearty dish is served family style where I put the skillet in the center of the table and everyone helps themselves.  The salsa and spices give this dish a Mexican flavor and the melted cheddar is the perfect topping.  This recipe gets 8s and 9s on the Melnarik rating scale.

In a large skillet, I combine the chicken, bell pepper and onion.  I cook them over medium-high heat until the chicken is no longer pink and the vegetables are crisp-tender.

Then I add my seasonings.  My cooking teacher way back in 7th grade said to always add the seasonings directly to the meat as it will adhere to it and therefore will be more evenly distributed in your dishes.  That made sense to me, so I've been doing it that way ever since!

Next, I add the salsa, stirring to make sure it's fully incorporated.

The corn gets added next, followed by the chicken stock.  I stir until everything is well combined.

Once everything comes up to a boil, I add the Minute Rice.

It's important, that all of the rice is submerged in the liquids of this dish to ensure it cooks properly.  

I cover the skillet and remove it from the heat for 5 minutes to let the rice cook.  Then I remove the lid and "fluff" the rice by stirring gently.  You can see that the rice has absorbed all of the liquid.

While the rice was cooking, I was shredding the cheese so I could sprinkle it on top as soon as the rice was cooked.  I replaced the lid to trap in the heat, so the cheese would melt more quickly, and brought the skillet to the table for serving.

There aren't too many ingredients or steps to this dish, so I can have it on the table in about 30 minutes. No, I'm not trying to compete with Rachel Ray.  I just wanted you to know how quickly this complete meal can be put together.  Enjoy!

Mexican Chicken and Rice

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces

1 medium green pepper, diced

1 small onion, diced

2 tablespoons vegetable oil

1 can (8-3/4 oz.) whole kernel corn, drained

1 cup chicken broth

1 cup salsa

½ teaspoon salt

1 teaspoon chili powder

¼ teaspoon pepper

1-1/2 cups uncooked instant rice

1-1/2 cups shredded sharp cheddar cheese

In a large skillet, sauté chicken, green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender.  Add corn, broth, salsa, salt, chili powder, and pepper; bring to a boil.  Stir in the rice; cover and remove from the heat.  Let stand for 5 minutes.  Fluff with a fork.  Sprinkle with cheese.  Cover and let stand for 3 minutes or until cheese is melted.