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

    1. Place a medium-sized saucepot on the stove and turn heat on high.
    2. Add the olive oil and the diced chicken to the pot.  Cook for 2-3 minutes or until the chicken is halfway cooked.
    3. Add the drained corn, the Near East® rice pilaf, along with the seasoning packet and the 3 tablespoons of CHA! by Texas Pete®. 
    4. 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.
    5. Fluff and serve!

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