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Mexicana Skillet
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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

How to make

  1. STEP 1

    Place chicken strips, garlicpowder and cumin in large resealable plastic food bag. Tightly seal bag; shake to evenly coat chicken.

  2. STEP 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. STEP 3

    Place rice and corn in same skillet. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until heated through.

  4. STEP 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.

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