Mexicana Skillet
Mexicana Skillet
Salsa is the super-ingredient that brings chicken, cheese and corn together.
What's this?
What is this button?
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
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
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
How to make
-
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.
360 Calories
12 Fat (g)
70 Cholesterol (mg)
860 Sodium (mg)
33 Carbohydrates (g)
4 Dietary Fiber
26 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
