Tex-Mex Chicken and Rice Skillet

(This photo is in the pan.  Once out of the pan, it's not attractive on the plate.  Yeah, even less attractive than in this photo.)

1 tsp plus 1 tbsp vegetable oil, divided
1 can (11 oz) Mexican-style corn
1 lb boneless, skinless chicken thighs
1 tbsp Southwestern seasoning mix
2 cups uncooked instant white rice
2 cups chicken broth
1 1/2 cups salsa verde
1 cup shredded Mexican cheese blend

1. Add 1 tsp of the oil to a 12" skillet; heat over medium-high heat 1-3 minutes or until shimmering.  Meanwhile, drain corn; pat dry with paper towels.  Add corn to skillet in a single layer.  Cook without stirring 5 minutes or until caramelized on one side. Remove corn from skillet; set aside.
2. As corn cooks, cut chicken into 1" pieces. Combine chicken and seasoning mix in a bowl. Add chicken to skillet.  Cook on medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occassionally.  Remove chicken from skillet; set aside.
3. Add remaining tbsp of oil to skillet.  Add rice; stir until well-coated with oil. Add broth and salsa; bring to a simmer over medium-high heat. Cover skillet; reduce heat to low.  Simmer for 5 minutes or until most of the liquid is absorbed.  Meanwhile, snip cilantro.
4. To serve, spoon chicken over rice mixture in skillet.  Sprinkle with corn and cheese.  Cover; let stand 5 minutes or until cheese is melted.  Sprinkle with cilantro.

Recipe from 29 Minutes to Dinner from The Pampered Chef.

WHAT I CHANGED:

• What didn't I change?  So many thing went awry in this recipe, and it still came out great.
• I didn't have the southwestern seasoning mix, so I substituted some cayenne pepper, bell pepper and herb rub, and citrus and basil rub.  I'm guessing there were 2-3 tbsp of seasonings.  So a lot more than required.
• I used brown rice instead of white rice because I never buy white rice.
• I used one 14.6-oz can of chicken broth instead of 2 cups.  A cup is 8 oz, so I was close.  I didn't have another can of broth.
• I used the whole 16-oz jar of salsa verde instead of just 1 1/2 cups.  I like salsa, and I figure that since I was a little shy on the broth, I could make up for it in salsa.  :)
• When I got the rice and everything in the skillet, I then read the directions that said I'd need to cover the pan.  I don't have a lid for my large skillet.  So I didn't cover it.  I just cooked it longer.  Same story when I added the cheese and such at the end.  I just let it cook a bit longer in order that the cheese would melt.
• Again, failing to read the directions carefully, I put the cilantro on top of the cheese right away and let it cook into the cheese.

WHAT I LEARNED:

• Improvising is my thing.  I'm getting good at it.
• I need a lid for my large skillet.

OVERALL OPINIONS:

Bill: Wanted seconds, but I wouldn't let him have them right away.  I hosted Girls' Night tonight, and this was my dish.  I didn't want him to eat so much that the girls wouldn't have enough.  So he liked it.

Emma: Really enjoyed it.  A lot.  She pretty much cleaned her plate.  It's possible that she would have cleaned the plate entirely, but once I gave her an apple, she forgot the main dish.

Georgia: Ate the chicken  May have eaten some rice or vegetable inadvertently, but she did enjoy the chicken.  She also forgot about the main dish when the apple arrived at her plate.

Me:  I really liked it.  It's just the right amount of spicy.

Girls: I think everyone enjoyed it.  Everyone got seconds (I think), and I've been asked for the recipe.  Here you go, girls!