One Pan Skillet Tex-Mex Chicken and Rice

An easy meal that goes all together in one skillet capturing your favorite Tex-Mex flavors.  It's creamy, satisfying and delicious. Pair the meal with your favorite cornbread.   

Tex-Mex Chicken and Rice

Cook's Notes: Recipes serves 4-5 and was adapted from publication BHG Ultimate Casseroles. Spices can be increased depending on tastes. I went the moderate route. To reheat the next day add more water or broth if needed. 

Ingredients:

• 1 box Rice a Roni Chicken flavor  

• 2 cups cooked chicken, diced 
• 1/2 cup each mini red and yellow sweet peppers and onion, diced
• 1 TB. olive oil
• 2 cups water
• 1- 14.oz can chicken broth, low sodium
• 1 medium tomato, diced and drained on a paper towel
•  2 TB. canned diced green chiles, drained on a paper towel
• 3/4 tsp. each chile powder and dried crushed basil 
• 1/8 tsp. ground cumin
• 1/2-3/4 cup shredded cheddar cheese

Directions:

• In a large skillet cook onions and peppers in oil. Heat until tender. Stir in rice and vermicelli mix including seasoning packet.Cook and stir fry on medium low heat 2 minutes. Stir in broth and water. Bring to a boil  and reduce heat. Simmer covered 18 minutes. Liquid will not be fully absorbed. 
• Stir in tomatoes, green chiles and spices. Cook covered on a low heat 15 minutes. Add in cheese, cook a few minutes longer until cheese is melted. 

Honey Cornbread 

Cook's Notes: Do not over mix the ingredients, stir just until blended
Ingredients:

• 1 box of honey cornbread (15 oz.)
• 1 can creamed corn (8.5 0z.)
• 1 TB. honey or Agave Nectar
• 2 TB. diced canned green chiles, drained 
• 2 TB. chopped green onion

Directions:

• Follow directions on the box of cornbread mix except substitute 1/3 cup melted butter for the cooking oil.
• Fold in creamed corn, honey, chiles, and onions
• Bake in a skillet @ 400 for 22 minutes or a 8 inch glass pan 22-25 minutes.