Mexicana Skillet

Mexicana Skillet
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Salsa is the super-ingredient that brings chicken, cheese and corn together.
15 min
Prep Time
25 min
Total Time
6 servings

Ingredients

4 (4-ounce)
boneless skinless chicken breasts, cut into 1/2-inch strips
1 teaspoon
garlic powder
1/2 teaspoon
ground cumin
1 tablespoon
Land O Lakes® Butter
2 cups
cooked long grain rice
1 1/2 cups
frozen whole kernel corn, thawed
4 ounces (1 cup)
shredded Monterey Jack cheese
1 (16-ounce) jar (2 cups)
thick and chunky mild salsa, heated
1 (2.25-ounce) can (1/2 cup)
sliced pitted ripe olives, if desired
Thick and chunky mild salsa, if desired

Directions

  1. Place chicken strips, garlicpowder and cumin in large resealable plastic food bag. Tightly seal bag; shake to evenly coat chicken.
  2. Melt butter in 10-inch skillet until sizzling; add chicken. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until browned and no longer pink. Remove chicken from skillet; keep warm.
  3. Place rice and corn in same skillet. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until heated through.
  4. To serve, spoon rice mixture onto bottom of large serving platter. Top with 1/2 cup cheese, chicken, salsa, remaining cheese and ripe olives, if desired. Serve with additional salsa, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
360
Cholesterol
70mg
Carbohydrates
33g
Protein
26g
Fat
12g
Sodium
860mg
Dietary Fiber
4g

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