Tex-Mex Chicken and Rice Skillet

During the holiday season, most families tend to get together and need easy options to feed many people at a decent price. In this tex-mex chicken and rice skillet, the preparation is simple with easy to find items (most probably already in your pantry). The chicken and the rice comes out tender and with the corn chip topping adds a great flavorful crunch. The dish takes only one pan to make and will be an instant crowd pleaser.

 Heat a large skillet over medium high heat with the vegetable oil. Pat your chicken pieces dry and season with salt and pepper. Cook the chicken until browned and almost cooked through, about 3-5 minutes. Add the garlic and saute for an additional 30 seconds or until garlic is fragrant.

Add the tomatoes with juices, green chilies, rice, corn, black beans and stock to the skillet. Stir to combine and bring to a boil. Bring down a simmer and let cook for 20-25 minutes, stirring occasionally until rice has cooked completely.

In a bowl, combine the crushed fritos, cilantro, green onions and cheese in a bowl.

Sprinkle the topping mixture over the skillet and let broil until golden, about 2-3 minutes. Serve hot.

Tex-Mex Chicken and Rice Skillet

45 mins Serves 4 Ingredients: Long Grain Rice, Chicken Breast, Vegetable Oil, Canned Diced Tomatoes, Canned Green Chilies Garlic Chicken Stock