Salsa is the super-ingredient that brings chicken, cheese and corn together.
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4 (4-ounce) boneless skinless chicken breasts, cut into 1/2-inch strips
1 teaspoon garlic powder
12 teaspoon ground cumin
1 tablespoon Land O Lakes® Butter
2 cups cooked long grain rice
1 12 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 (12 cup) sliced pitted ripe olives, if desired
Thick and chunky mild salsa, if desired
STEP 1
Place chicken strips, garlicpowder and cumin in large resealable plastic food bag. Tightly seal bag; shake to evenly coat chicken.
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.
STEP 3
Place rice and corn in same skillet. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until heated through.
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.
Mexican recipes for every course - from Mexican dip recipes to Mexican desserts.Try these easy Mexican recipes for a Cinco de Mayo party or for a fun weekend meal. The warm, familiar flavors of these family favorites are sure to be a hit.
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