why make this recipe
Skillet Mexican Tomatillo Chicken and Rice is a delightful one-pan meal that combines delicious flavors and easy preparation. It’s a perfect dish for busy weeknights when you want a nutritious meal without spending hours in the kitchen. This recipe is packed with protein from the chicken and offers a vibrant taste from the tomatillo salsa, making it both soothing and satisfying.
how to make Skillet Mexican Tomatillo Chicken and Rice
Ingredients:
- 1 lb chicken breasts, diced
- 1 cup tomatillo salsa
- 1 cup uncooked rice
- 2 cups chicken broth
- 1 cup corn
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for cooking
- Chopped cilantro for garnish
Directions:
- In a large skillet, heat olive oil over medium heat.
- Add the diced chicken, season with salt, pepper, and cumin, and cook until browned.
- Add the onion, bell pepper, and garlic, cooking until softened.
- Stir in the tomatillo salsa, corn, and rice, mixing well.
- Pour in the chicken broth and bring to a simmer.
- Cover and cook on low heat for about 20 minutes or until rice is cooked and has absorbed the liquid.
- Remove from heat, fluff rice with a fork, and garnish with chopped cilantro before serving.
how to serve Skillet Mexican Tomatillo Chicken and Rice
Serve this dish warm right from the skillet. It pairs well with a simple side salad or tortilla chips. You can also add a dollop of sour cream or avocado slices for extra creaminess.
how to store Skillet Mexican Tomatillo Chicken and Rice
If you have leftovers, let the dish cool completely. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it in a freezer-safe container for up to 2 months. When ready to enjoy, reheat in the microwave or on the stove until warmed through.
tips to make Skillet Mexican Tomatillo Chicken and Rice
- For extra flavor, marinate the chicken in tomatillo salsa for a few hours before cooking.
- You can add more veggies like zucchini or spinach for added nutrition.
- If you like spice, consider adding jalapeños or a dash of hot sauce.
variation
You can make this recipe with different proteins such as shrimp or tofu for a vegetarian version. If you prefer, use brown rice for a healthier option, but remember to adjust the cooking time as it may take longer to cook.
FAQs
Can I use store-bought salsa?
Yes, store-bought tomatillo salsa works perfectly for this recipe.
Can I use leftover cooked chicken?
Absolutely! Just add the leftover chicken after the veggies have softened and reduce the cooking time accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free chicken broth and salsa.
Skillet Mexican Tomatillo Chicken and Rice
Ingredients
Main ingredients
- 1 lb chicken breasts, diced Can use leftover cooked chicken for a quicker option.
- 1 cup tomatillo salsa Store-bought works perfectly.
- 1 cup uncooked rice Brown rice can be used; adjust cooking time.
- 2 cups chicken broth Ensure it's gluten-free if needed.
- 1 cup corn Can use frozen corn.
- 1 medium bell pepper, diced Any color can be used.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Olive oil for cooking
- Chopped cilantro for garnish
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add the diced chicken, season with salt, pepper, and cumin, and cook until browned.
- Add the onion, bell pepper, and garlic, cooking until softened.
- Stir in the tomatillo salsa, corn, and rice, mixing well.
- Pour in the chicken broth and bring to a simmer.
- Cover and cook on low heat for about 20 minutes or until rice is cooked and has absorbed the liquid.
- Remove from heat, fluff rice with a fork, and garnish with chopped cilantro before serving.