CATHYS CHEESY SALSA CHICKEN AND RICE
I kind of threw this together with things I had in the house and it came out so good I wanted to put it here so when I want to make it again I remember what I did ;)
Provided by Cathy LaFay @CathyCat67
Categories Chicken
Number Of Ingredients 9
Steps:
- In a large enough pan put chicken thighs and water. Bring to a boil and then simmer for about 20 minutes or until chicken is cooked thru. Remove chicken from broth to cool and then cut into bite size pieces and put on the side until needed.
- I cooked the rice in the broth from poaching the chicken thighs. I also added 2 Tbsp of Taco seasoning... (optional)
- While the rice is cooking in a large bowl add the salsa, cream of chicken soup, rinsed beans, and cheese and mix well. Preheat oven to 350.
- In a large baking dish spray with cooking spray add a small amount of sauce mixture to coat the bottom. Add 1/2 the rice, chicken, 1/2 the sauce and 1/2 of the french fried onions then add the rest of the rice, the rest of the sauce then top with the rest of the french fried onions.
- Cover and bake for about 30 minutes or until everything is heated thru well.
SALSA CHICKEN RICE CASSEROLE
Layers of rice, chicken breast, a creamy soup and salsa mixture and two kinds of cheese add up to a simply yummy salsa casserole! This recipe is a family favorite because it's delicious and easily made with ingredients found in the pantry.
Provided by Gweneth
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
- Meanwhile, place chicken breast halves into a large saucepan, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. When cool enough to handle, cut meat into bite-size pieces.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a medium bowl, combine Monterey Jack and Cheddar cheeses. In a separate bowl, mix together cream of chicken soup, cream of mushroom soup, onion, and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly.
Nutrition Facts : Calories 476.7 calories, Carbohydrate 34.8 g, Cholesterol 88.3 mg, Fat 23.9 g, Fiber 1.4 g, Protein 30 g, SaturatedFat 12.9 g, Sodium 1143.2 mg, Sugar 3.2 g
SALSA MARINATED CHICKEN WITH MEXICAN RICE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Using the large holes of a box grater, grate the tomatoes and the onion into a bowl. Add the garlic, chile peppers and cilantro and stir to combine. Place half of the salsa in a plastic tub or storage container, season with a little salt, cover and store in the refrigerator. Place the remaining salsa in a large resealable plastic bag and add the EVOO. Sprinkle the chicken liberally with salt and pepper and add it to the bag, shaking it around to coat it with the marinade. Double-bag the chicken in case the first bag leaks. Marinate in the refrigerator for 30 minutes and up to 2 hours.
- Preheat a grill or a grill pan to medium-high heat.
- Meanwhile, melt the butter in a medium pot over medium heat. Add the rice and cook, stirring, until golden brown, 3 to 4 minutes. Add the reserved salsa and the chicken stock and bring to a boil. Reduce the heat to a simmer, cover and cook for 20 minutes. After about 5 minutes, place the chicken on the grill and cook, turning occasionally, for 12 to 15 minutes.
- If you are using black beans, rinse and drain them, then reheat them in a small pan with the cumin and some salt and pepper. If you are using refried beans, reheat them in a small pan with the cumin, thinning them with a splash of water.
- Cut the lime into wedges and douse the chicken with lime juice when it comes off the grill. Serve the chicken with the rice.
CHICKEN WITH RICE AND SALSA
This is a great one pan stove top casserole. The chicken has great flavor and the rice is wonderful flavored by your favorite salsa.
Provided by Beth F.
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- heat oil in a non-stick pan on med-high heat, saute onion and garlic until translucent. 4 minutes.
- remove onion mixture from pan and saute chicken pieces just to brown a little.
- add back onion mixture, salsa, cumin and rice and saute until liquid is evaporated. 2-3 minutes.
- add chicken broth and water. bring to a boil, cover and cook on low for 20 minutes.
Nutrition Facts : Calories 481.3, Fat 9.4, SaturatedFat 1.6, Cholesterol 68.4, Sodium 510.4, Carbohydrate 61, Fiber 1.5, Sugar 1.2, Protein 34.7
CHEESY SALSA RICE
This is a quick and delicious side dish that I make all the time to serve with Mexican food. I know it's not authentic, but my family loves it!
Provided by Charmie777
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cook rice according to your preference. (I use a rice steamer.).
- When rice is done, quickly add salsa, cheese, and salt and pepper to taste. Mix well.
- Additional cheese may be sprinkled on top.
- Serve.
Nutrition Facts : Calories 300.1, Fat 9.8, SaturatedFat 6.1, Cholesterol 29.7, Sodium 569.8, Carbohydrate 41.4, Fiber 1.6, Sugar 2.2, Protein 11.3
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