Pc Tex-Mex Chicken & Rice Skillet

• 1 teaspoon vegetable oil, plus
• 1 tablespoon vegetable oil, divided
• 1 (11 ounce) can Mexican-style corn
• 1 lb boneless skinless chicken thighs
• 1 tablespoon southwest seasoning
• 2 cups uncooked instant rice
• 2 cups chicken broth
• 1 1/2 cups salsa verde
• 2 tablespoons snipped fresh cilantro
• 1 cup shredded Mexican blend cheese

1. add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside.
2. As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
3. Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
4. To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

vegetable oil, vegetable oil, corn, chicken thighs, rice, chicken broth, salsa verde, fresh cilantro, blend cheese

Taken from www.food.com/recipe/pc-tex-mex-chicken-rice-skillet-350561 (may not work)