Mexican

Tex-Mex chicken and rice skillet is for Dinner.

Tex-Mex chicken and rice skillet takes 15 minutes to prepare.

Tex-Mex chicken and rice skillet takes 15 minutes to cook.

Tex-Mex chicken and rice skillet makes 6 servings.

The ingredients for Tex-Mex chicken and rice skillet are:

1 tsp olive oil
1 c. frozen sweet corn
1 lb. skinless, boneless chicken thighs
1 T. southwestern seasoning, pampered chef
2 c. cooked long grain brown rice
1 c. salsa verde
1 c. shredded low-fat cheddar cheese

Here is how you make Tex-Mex chicken and rice skillet:

Add 1 tsp. olive oil to skillet, heat over med-hi heat 1-3 minutes or until shimmering.Add corn to skillet and cook without stirring for 5 minutes or until carmelized on one side. Remove from skillet; set aside.Cut chicken into 1-inch pieces. Add to skillet and cook over med-hi heat 5-7 minutes or until done. Midway through add the red pepper and the southwestern seasoning. Add corn back to skillet, along with the salsa and rice. Heat through. top with cheese. (can use cilantro if desired also)Number of Servings: 6Recipe submitted by SparkPeople user DOGGIEDIVA1.

The nutritional information for Tex-Mex chicken and rice skillet is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 245.4

• Total Fat: 8.7 g
• Cholesterol: 70.0 mg
• Sodium: 531.5 mg
• Total Carbs: 22.8 g
• Dietary Fiber: 2.1 g
• Protein: 20.7 g

Tex-Mex chicken and rice skillet is Mexican cuisine.