CHA! by Texas Pete® Spicy Rice Pilaf with Chicken and Corn
2 tbsp. Olive oil
2 Chicken breast, small-diced, fresh
1 – 14.75 oz. can Corn, drained
1 3/4 C Water
1 – 6.3 oz. box Garlic and herb rice pilaf
3 tbsp. CHA! by Texas Pete®
YIELD: 7-8 cups PORTION (Serving Size): 1 cup
Place a medium-sized saucepot on the stove and turn heat on high.
Add the olive oil and the diced chicken to the pot. Cook for 2-3 minutes or until the chicken is halfway cooked.
Add the drained corn, the Near East® rice pilaf, along with the seasoning packet and the 3 tablespoons of CHA! by Texas Pete®.
Bring to a simmer and place a tight fitting lid on the pot. Turn the heat to low and allow the rice to steam for approximately 20-25 minutes or until fully cooked and tender. Chicken must be cooked to an internal temperature of 165 degrees.