halfbakedharvest4.3
One-skillet Mexican Chicken And Rice
One-skillet Mexican chicken and rice with salsa verde, corn, and melty cheese—easy, flavorful, and perfect for summer weeknights!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425°F.2. In a large oven-safe skillet, cook the butter, chicken, onion, poblano, paprika, chipotle, and garlic powder, breaking up the meat as it cooks. Cook for ⏱️ 10 minutes until browned. Add the rice. Stir in the salsa, the hot sauce, zucchini, and the corn. Add 1 1/2 cups of water. Bring to a boil.3. Place the lid on the skillet and turn the heat down to the lowest setting. Allow the rice to cook for ⏱️ 15 minutes, until most of the liquid has cooked into the rice, but not all of it.4. Remove from the heat. Sprinkle the cheese over the chicken/rice. Bake for ⏱️ 10 minutes, until the cheese is melted.5. Serve topped as desired with yogurt, avocado, basil/cilantro, scallions, and lime. Enjoy!
ground chicken1 poundgarlic powder1 teaspoonzucchini, sliced1chopped scallions
Nutrition Facts
calories
466 kcal
serving Size
1 serving
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