Tex-Mex Chicken and Rice Skillet

1 tsp plus 1 tbsp vegetable oil, divided (I use evoo)
1 can Mexican-style corn
1 lb boneless skinless chicken thighs
1 tbsp Southwestern Seasoning Mix
2 cups uncooked instant white rice (we used brown, it's a little more healthy)
2 cups chicken broth
1 1/2 cups salsa verde
2 tbsp snipped fresh cilantro
1 cup shredded Mexican cheese blend

Add 1 tsp of the oil to a skillet; hear 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 from skillet; set aside

As corn cooks, cut chicken into 1 in pieces using knife. 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 using shears.

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.

The Pampered Chef: 29 Minutes to Dinner pg 31