Chicken Taco Skillet

• Meat

  • 1 lb Chicken thighs

• Produce

  • 1/2 Onion
  • 1 (14oz can Tomatoes

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 3/4 cup White rice, long grain

• Baking & Spices

  • 1 (11oz can Mexicorn - (corn and pepper blend
  • 1 Taco seasoning packet

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 6 oz Colby jack cheese
  • 1 Nacho cheese flavored dorito chips

Found on iwashyoudry.com

Ingredients

• 1 tbsp olive oil
• 1/2 onion, diced
• 1 lb. chicken thighs, cut into bite-size pieces
• 1 taco seasoning packet
• 1 (14oz) can diced tomatoes
• 1 (11oz) can Mexicorn - (corn and pepper blend), drained
• 3/4 cup long grain white rice (I use Jasmine)
• 2 cups chicken broth
• 6 oz. shredded colby jack cheese
• Nacho Cheese flavored Dorito chips
• sour cream, tomatoes, diced avocado, black olives, cilantro, etc.

Directions

• Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
• Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
• Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!