Tex-Mex Chicken & Rice Skillet

Here's the third chicken recipe I was telling you about. First of all I want to say that this has to be my absolute most favorite new recipe. It is from Pampered Chef's Cookbook: 29 Minutes to Dinner. Here's what you need....

1 tsp plus 1 tbsp vegetable oil, divided
1 (11oz) can Mexican Corn (may be called Fiesta Corn- I use 2 cans sometimes)
2lbs boneless skinless chicken breasts cut into 1 inch chunks
1 tbsp Southwestern Seasoning Mix (taco seasoning can be substituted)
2 cups uncooked instant white rice
2 cups chicken broth
1 cup salsa verde
2 tbsp snipped fresh cilantro (I use less)
1 cup shredded Mexican Cheese Blend (I use more!)

Add 1 tsp of the oil to skillet; heat over medium high heat 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet; set aside.

As corn cooks, cut chicken into 1-inch pieces. Combine chicken and seasoning mix in a bowl. Add chicken to skillet. Cook over medium high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.

Add remaining 1 tbsp oil to skillet. Add rice; stir until well coated with oil. Add broth and salsa; bring to a simmer over medium high heat. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed. Meanwhile, snip cilantro.

To serve, spoon chicken over rice mixture in skillet. Sprinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

Enjoy! Let me know if you've tried any of my chicken recipes and what you thought or if you have any ideas to make them better.
Thanks!