Now this dish is the ultimate comfort food! It’s quick, easy, and is just scrumptious! One of my favorite things about having a garden is being able to use the produce that we get from it in our everyday cooking. This recipe is extra special around our table because we can use our own home-grown onions and corn, as well as home-made salsa!
My sister-in-law cooked a meal similar to this a few years ago. My husband and I fell in love with it and have made some changes to fit our tastes. It is a very versatile recipe. If you don’t like onions, you can leave them out. If you don’t like as much salsa, stick with just 1 cup instead of 2. If you like your food spicy, use hot or extra-hot salsa. If you have a certain cheese that you just can’t live without, then try that instead. That’s part of the joy of cooking—you get to do whatever your heart desires! I hope that this recipe hits the spot for you like does for us!
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- 1 medium yellow onion, finely diced
- 1 pound of diced chicken breast
- 2 tsp butter
- 1 cup of chicken broth (low sodium)
- 1 cup of white minute rice
- 2 cups of medium-hot salsa
- 10 oz frozen corn
- 1 cup shredded Mexican-style cheese
- Medium tortilla shells
- Sour cream
- Extra salsa and shredded cheese for toppings
- Green Onions finely chopped for garnishing
Dice the onion into small pieces. Warm the skillet, and add the butter. Once the butter has melted, add the diced onions. Sautee them until they are soft (about 3 minutes). Add the diced chicken and cook until lightly browned.
Add the chicken broth and minute rice. Cover with a lid and simmer for 3 minutes.
Add the salsa and corn, and let it simmer for an additional 3-5 minutes, covered. Stir it occasionally to prevent it from sticking. Removed the pan from the heat, and stir in 1 cup of the shredded cheese. Replace the lid and let it sit until the cheese has melted. Garnish with chopped green onion.
Serve with soft flour tortilla shells, sour cream, additional shredded cheese, and salsa.