mexican skillet

mexican skillet

my own recipe


1 package chicken tenders, thawed

1 medium onion, diced

1 tomato, diced

1 can rotel (mixture of tomatoes and chilies)

1/2 can corn, do not drain

1 cup mexican rice

1 1/2 cups of chicken broth

2 tbsp chopped cilantro (some extra for topping)

2 tsp red pepper

2 tsp garlic powder

2 tsp paprika

plenty of salt and pepper

3 slices white american cheese

2 tortillas

sour cream and shredded cheese for topping

in a large skillet, season chicken with 1 tsp of each spice, salt & pepper, and cook the tenders until done (about 10 minutes).  while chicken is cooking, add diced tomato and onion to skillet.


 remove chicken and shred.  put shredded chicken back into skillet and add the can of rotel, corn, rice, and chicken broth.  mix everything together and add the remaining teaspoons of each spice along with salt and pepper.  bring to a boil while stirring continuously.


reduce to a simmer and cover about about 20 minutes until rice is cooked.  tear the american cheese into small pieces and mix in the rice along with the cilantro.


heat toaster oven and cut the two tortillas into chip size slices.  place on small cookie sheet and toaster the tortillas until they are crispy like a chip (you can definitely use regular chips, we just didn’t have any!)  serve rice mixture in a bowl topped with sour cream, shredded cheese and cilantro!


One comment

  1. I have most of the ingredients and as soon as I add the rest this dish will be on the table. I’m always appreciative of a new recipe.

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