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Mexicana Skillet


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.

Nutrition (1 serving)

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