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Cream Corn Chicken Rice Recipe

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Cream Corn Chicken Rice (粟米雞粒) Oh My Food Recipes Recipe Creamed corn, Creamed corn
Cream Corn Chicken Rice (粟米雞粒) Oh My Food Recipes Recipe Creamed corn, Creamed corn from www.pinterest.com

Description

This cream corn chicken rice recipe is a hearty and delicious meal that is perfect for any day of the week. It is a one-pan dish that is full of flavor and can be made in under an hour. The combination of creamy corn, tender chicken, and fluffy rice makes for a satisfying meal that the whole family will love.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 1 cup long-grain white rice
  • 1 can (14.75 oz) cream-style corn
  • 1 can (4 oz) diced green chilies
  • 1 cup chicken broth
  • 1 cup shredded cheddar cheese
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Large skillet with a lid
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Spatula

Method

  1. In a large skillet, heat the olive oil over medium-high heat.
  2. Add the chicken to the skillet and cook until browned, stirring occasionally.
  3. Remove the chicken from the skillet and set it aside.
  4. Add the rice to the skillet and cook for 1-2 minutes, stirring constantly.
  5. Add the garlic powder, onion powder, salt, and black pepper to the skillet and stir to combine.
  6. Add the cream-style corn, diced green chilies, and chicken broth to the skillet and stir to combine.
  7. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a lid.
  8. Simmer the mixture for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
  9. Add the cooked chicken back to the skillet and stir to combine.
  10. Sprinkle the shredded cheddar cheese over the top of the mixture and cover the skillet with the lid.
  11. Cook for an additional 5-7 minutes, or until the cheese is melted and bubbly.
  12. Serve hot and enjoy!

Notes

This recipe can be easily doubled to serve a larger crowd. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 410
  • Protein: 32g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 5g
  • Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 93mg
  • Sodium: 727mg

Recipe Tips

  • Use a sharp knife to cut the chicken into bite-sized pieces to ensure even cooking.
  • Stir the rice occasionally while it is cooking to prevent it from sticking to the bottom of the skillet.
  • If you don't have cream-style corn, you can use regular canned corn and blend it in a food processor until it is smooth.
  • For a spicier version, use diced jalapenos instead of green chilies.
  • Serve with a side salad or steamed vegetables to add some extra nutrition to the meal.

Try this cream corn chicken rice recipe for a delicious and satisfying meal that is sure to become a family favorite!


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