Directions
1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with salt and pepper. Cook until chicken is browned and set aside.
2. In the same skillet, add chopped onion and cook until softened. Add minced garlic, chili powder, cumin and paprika and cook for another minute until fragrant.
3. Stir in rinsed rice and cook for about 2 minutes to lightly toast, making sure it is completely coated with spices.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
5. Add the diced tomatoes and corn and continue cooking until the rice is tender and the liquid is mostly absorbed, about 10 minutes more.
6. Return the cooked chicken to the pan, sprinkle the crumbled queso fresco on top, and cover the pan. Let sit for 5 minutes, or until the cheese is melted and the chicken is heated through.
This was the bomb at the BBQ – my sister made it and folks couldn’t stop asking about how it’s made.
Puff pastry cones: a treat that will delight the whole family!
Samoa Bundt Cake
My grandmother’s Ambrosia Salad is unparalleled! She crafts it to perfection.
Discover the Error: Only the Brightest Minds Can Spot the Mistake in 3 Seconds. Are You Up to the Challenge? Find Out!
Put 2 lemons in the washing machine: You’ve never had so much laundry in your life
Chicken pieces
Salisbury Steak with Mushroom Gravy Recipe
How to Clean and Disinfect Your Mattress Naturally?