MEXICALI CHICKEN & RICE SKILLET

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MEXICALI CHICKEN & RICE SKILLET image

Categories     Chicken     Quick & Easy     Healthy     Simmer

Yield 4 people

Number Of Ingredients 12

One 6 oz. package Farmhouse® Chicken Rice
3/4 lb. sliced, boneless, skinless chicken
1/2 cup chopped onion
1 Tablespoon butter or margarine
1-1/4 cups water
One 14.5 oz. can diced tomatoes, undrained
1 cup frozen corn kernels, thawed
One 4.5 oz. can diced green chilies
2 teaspoons chili seasoning
1/2 cup sour cream
1/4 cup chopped cilantro, divided
1-1/2 cups grated cheddar cheese

Steps:

  • In a large skillet, brown chicken and onion in butter or margarine. Add water, tomatoes, corn, chilies, chili seasoning, rice and contents of seasoning packet; bring to a boil. Reduce heat, cover and cook 20 minutes or until liquid has been absorbed. Stir in sour cream and 2 Tablespoons cilantro. Top with cheese, cover and let stand 5 minutes. Before serving, top with remaining 2 Tablespoons cilantro.

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