Directions
1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook until chicken is browned and set aside.
2. In the same skillet, add chopped onion and cook until softened. Add minced garlic, chili powder, cumin and paprika and cook for another minute until fragrant.
3. Stir in rinsed rice and cook for about 2 minutes to lightly toast, making sure it is completely coated with spices.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
5. Add the diced tomatoes and corn and continue cooking until the rice is tender and the liquid is mostly absorbed, about 10 minutes more.
6. Return the cooked chicken to the pan, sprinkle the crumbled queso fresco on top, and cover the pan. Let sit for 5 minutes, or until the cheese is melted and the chicken is heated through.
Advertisement:
Thanks for your SHARES!
Garden Fresh Vegetable Bake with a Cheesy Twist
Strawberry Cream Cheese Icebox Cake
Slow Cooker Mediterranean Stuffed Peppers with Rice
This is why you should massage your feet every night before bed
During an Argument on the Road, My Husband Threw Me Out of the Car 30 Miles from Home – Karma Had the Last Laugh
Mastering the Art of No-Oven Stovetop Bread
So good! Went to the store to grab 2 boxes of crackers after seeing this recipe!
PINEAPPLE BREAD RECIPE
Banana Pudding Cookie Sandwiches
