Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 pound chicken, cut into 1 inch cubes
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 4 ounces chopped green chiles
  • 1 cup corn
  • 1 cup long grain white rice, uncooked
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 cup salsa
  • 2 1/4 cups chicken stock
  • 1 cup cheddar cheese, shredded
  • sour cream
  • black olives
  • fresh cilantro

Instruction

  • In a large skillet over medium high heat, swirl olive oil to coat. Add chicken and onions, cook for 4-6 minutes until chicken is browned and onions are soft. Stir in garlic and cook for 1 minute until fragrant. Mix in green chilies, corn, rice, chili powder and cumin. Stir in salsa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for 15-20 minutes until the rice is tender, stirring occasionally. Top with cheddar cheese, cover and heat for 2-3 minutes until melted. Served topped with your favorite toppings; sour cream, black olives, avocado, cilantro etc.