Is Corn and Jalapeño Brothy Rice spicy?

It has mild to medium heat when the jalapeño seeds are removed. Use less jalapeño for a gentler family-friendly version.

Can I use leftover cooked chicken?

Yes. Stir shredded or diced cooked chicken in during the last few minutes, just long enough to warm it through.

Jasmine rice is ideal because it becomes tender without turning overly heavy. Long-grain white rice also works.

Yes. Skip the cheese and finish with an extra squeeze of lime. The dish will still be flavorful, just less creamy.

Rice continues absorbing liquid after cooking. Stir in a little warm broth before serving to loosen it.

A creamy, cozy chicken-and-rice skillet dinner with sweet corn, jalapeño, savory broth, and melted Monterey Jack.

Scale

1¼ pounds boneless, skinless chicken breasts, cut into bite-size pieces

1 teaspoon smoked paprika

½ teaspoon ground cumin

½ teaspoon dried oregano

1 tablespoon olive oil

1 tablespoon butter

1 small yellow onion, diced

1 jalapeño, finely diced

3 garlic cloves, minced

1½ cups jasmine rice

4 cups low-sodium chicken broth

1½ cups frozen corn

1 cup shredded Monterey Jack cheese

Salt and black pepper, to taste

Lime wedges and chopped cilantro, optional

Cook Mode Prevent your screen from going dark

1. Season chicken with paprika, cumin, oregano, salt, and pepper. Brown in olive oil; transfer to a plate.

2. Add butter, onion, and jalapeño to the skillet. Cook until softened; add garlic.

3. Stir in rice and toast for 1 to 2 minutes.

4. Add broth and corn. Bring to a gentle boil, cover, reduce heat, and simmer 16 to 18 minutes.

5. Stir in chicken and cheese. Cover for 2 minutes until the cheese melts.

6. Taste, season, and serve with lime and cilantro.

Add warm broth if the rice needs more liquid before it becomes tender.