- 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
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.