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Mexicana Skillet Recipe

Presented by:
Land O' Lakes
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This Mexican dish brings together chicken, rice and cheese and is quick and easy to make.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
25 min
Recipe Servings


4 (4-ounce) boneless skinless chicken breasts, cut into 1/2-inch strips

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 tablespoon Land O Lakes® Butter

2 cups cooked long grain rice

1 1/2 cups frozen whole kernel corn, thawed

4 ounces (1 cup) shredded Monterey Jack cheese

1 (16-ounce) jar (2 cups) thick and chunky mild salsa, heated

1 (2.25-ounce) can (1/2 cup) sliced pitted ripe olives, if desired

Thick and chunky mild salsa, if desired


Place chicken strips, garlic powder and cumin in large re-sealable plastic food bag. Tightly seal bag; shake to evenly coat chicken.

Melt butter in 10-inch skillet until sizzling; add chicken. Cook over medium-high heat, stirring occasionally, 6-8 minutes or until browned and no longer pink. Remove chicken from skillet; keep warm.

Place rice and corn in same skillet. Cook over medium-high heat, stirring occasionally, 2-3 minutes or until heated through.

To serve, spoon rice mixture onto bottom of large serving platter. Top with 1/2 cup cheese, chicken, salsa, remaining cheese and ripe olives, if desired. Serve with additional salsa, if desired.


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