Creamy Mexican Chicken and Rice

Wowza baby! You're gonna LOVE this amazing skillet dinner. Chunks of chicken, tender rice, onion, garlic, Mexicorn (corn and bell peppers), and all the scintillating herbs and spices... And let's not forget the ridiculous amount of Mexican cheese. It's creamy, saucy, zesty, cheesy, and ready in less than 30 minutes.

I'm seriously obsessed with this dish. The boys and I ate most of this the first night, and then I enjoyed an amazing bowl of leftovers the next day. Round two was just as phenomenal as round one. I was sad when the skillet was licked clean. 

This dish is super versatile too. I added onion, garlic and a can of Mexicorn, which is yellow corn with red and green bell peppers. You could easily add frozen corn and fresh bell peppers. Or corn and a can of minced green chilies. Frozen mixed veggies would be a nice addition too. Pile it all in there - you can't mess this dish up.

About the rice: I chose the cook the rice separately and add it in near the end of cooking. If you want to skip that step (and avoid dirtying a saucepan), cook the rice directly in the skillet with the chicken. Just add 1 cup of rice and an additional 1 1/2 cups of broth when you add 1 cup of broth. Cover and cook for 15 minutes, until the rice is tender. Then, proceed with the recipe as directed (pick up where you add the milk, corn, etc.).
Creamy Mexican Chicken and Rice 

1 cup rice
1 tablespoon olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 pound boneless skinless chicken breasts, cut into bite-size pieces
2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup chicken broth
1/2 cup milk
11-ounce can Mexicorn (corn with red and green bell peppers), drained
1 cup shredded Mexican cheese blend
Chopped green onions for serving

Cook the rice according to the package directions (I add 1 tablespoon butter and 1/2 teaspoon each garlic powder and onion powder, plus salt and pepper to taste). Or, see note above about cooking the rice with the chicken.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3 minutes, until soft and golden. Add the chicken and cook for 3 to 5 minutes, until browned on all sides, stirring frequently.
Add the chili powder, oregano, cilantro, cumin, salt, and pepper and stir to coat. Cook for 1 minute, until the herbs and spices are fragrant. Stir in the broth and bring to a simmer. Reduce the heat to low, cover and simmer for 5 minutes.
Stir in the rice, milk, Mexicorn, and cheese and cook for 1 to 2 minutes, until the cheese melts, stirring constantly. Remove the pan from the heat, top with green onions and serve.
Serves 4