Skillet Spanish Rice with Grilled Chicken and Creamed Corn

This one took in a little bit of help from the salsa jar from the fridge and the rice & noodles from the Spanish Rice box.
The creamed cord was cooked like HERE and the chicken was just seasoned with gourmet hamburger seasoning and grilled in the George Foreman grill for 3 minutes on medium heat.
You can make this meal even if you don't have my box and even if you don't have the salsa from the jar and I'll tell you how.

Ingredients:
1/3 cup rice


salt & pepper
some chicken or gourmet hamburger seasoning, a few dashes
1/3 to 1/2 cup salsa


(or 2 tomatoes, 2 garlic cloves and 1/2 onion, salt, pepper and 2 TBSP oil mixed in your food processor)
1 TBSP margarine or butter

Directions:
Measure the seasonings and rice and have them handy.



In a medium size non stick skillet place the rice and margarine



and cook for 3 to 4 minutes over medium heat until the color turns light golden.
Be careful to stir continuously so that the rice cooks in a uniform way.
After 1 minute....


And when it's ready...


Now it is time to add the salsa.


After blending the rice and the salsa, add just enough water to cover the rice by 1/2 inch.


Bring to a simmer,


then lower the heat and let cook, stirring every now and then.
After a few minutes you will already notice a difference...as it starts to absorb the liquid and thicken...


Not too long after that you will spot the rice...

A few more minutes later...


And now ready to eat...which took 15 to 20 minutes in total.

A few moments later:


You could even say it thickens at it sits...
Now you are ready to plate.

Enjoy !