PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE
Number Of Ingredients 8
Steps:
- Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
- Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
- Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.
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Sidul Islam
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Alizay Kazi
[email protected]I used a pre-made seasoning blend for the chicken. It saved me time and the chicken still tasted great.
Nabatanzi Joan
[email protected]I added some chopped cilantro to the corn and rice. It gave the dish a nice fresh flavor.
Asif Gul
[email protected]This recipe was easy to follow and the results were delicious! The chicken was juicy and flavorful, and the corn and rice were cooked perfectly.
Akandinda Branim
[email protected]I'm a vegetarian, so I substituted tofu for the chicken. It turned out great!
Omar Zalt
[email protected]This dish was amazing! The chicken was cooked to perfection and the corn and rice were so flavorful. I will definitely be making this again.
Olivarez El Compositor Del Rancho
[email protected]I'm not sure what I did wrong, but the chicken was dry and the corn and rice were mushy.
DOMINICK Mose
[email protected]The chicken was a bit overcooked, but the corn and rice were delicious.
hemant Joshi
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Ado Tioti
[email protected]I made this dish for a potluck and it was a huge success! Everyone loved it.
Fazzy Bobo
[email protected]I used boneless, skinless chicken breasts instead of thighs. The chicken cooked a little faster, but it was still very juicy and flavorful.
Haidar Ali
[email protected]This dish was a bit bland for my taste. I think I'll add some more spices next time.
Memry Ryan
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The chicken is always cooked perfectly and the corn and rice are so flavorful.
Delight Mlungisi
[email protected]This recipe was easy to follow and the results were amazing! The chicken was juicy and tender, and the corn and rice were cooked to perfection.
Md Sijan
[email protected]I'm not a fan of corn, so I omitted it. The chicken and rice were still very good.
Raj Shamim
[email protected]I substituted quinoa for the brown wild rice and it turned out great! The whole family loved this dish.
Camilo Rodriguez
[email protected]The chicken was a bit dry, but the corn and rice were great.
Njabulo Thabani
[email protected]This dish was a hit! The chicken was cooked perfectly and the southwest corn and brown wild rice were flavorful and delicious. I will definitely be making this again.