Begin by cutting the chicken thighs into bite-sized pieces. This helps the chicken cook evenly and absorb all the delicious flavors of the salsa verde.
In a bowl, combine the cumin, garlic powder, and salt. Sprinkle this mixture over the chicken pieces, ensuring they are well coated.
In your large skillet, heat the vegetable oil over medium-high heat. Once hot, add the seasoned chicken to the skillet.
Cook the chicken for about 5-7 minutes, stirring occasionally until it's browned and cooked through. The internal temperature should reach 165°F (75°C).
Once the chicken is cooked, add the long grain rice to the skillet, stirring to combine it with the chicken and oil.
Next, pour the chicken broth (or water) into the skillet. Bring the mixture to a gentle boil, then reduce the heat to low.
Stir in the salsa verde and drained sweet corn. Mix well to ensure everything is evenly distributed.
Cover the skillet with a lid and let it simmer for about 20 minutes, or until the rice is tender and has absorbed most of the liquid.
Once the rice is cooked, sprinkle the Colby Jack cheese over the top. Cover the skillet again for a few minutes until the cheese has melted.
Remove from heat, give it a gentle stir, and serve your Salsa Verde Chicken and Rice Skillet hot! This dish pairs beautifully with a side of avocado or a fresh salad.
