Cheesy Mexican Chicken Rice Recipes

MEXICAN CHICKEN AND RICE

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Mexican Chicken and Rice image

Steps:

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

CHEESY MEXICAN CHICKEN & RICE

I was given this recipe by a Texan friend. It's simple, quick, and family pleasing! My father-in-law is always dropping broad hints about how much he likes it and how I should make it more often! It makes a lot and you can also freeze it (just don't add the rice). You can make it mellow as listed below or add some heat by using a can of Rotel instead of the diced tomatoes (actually, that's what the original recipe calls for) and/or adding some jalapeno. I recommend serving with tortilla chips. Enjoy!

Provided by wisewoman83

Categories One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

Cheesy Mexican Chicken & Rice image

Steps:

Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.

Nutrition Facts : Calories 430.2, Fat 20.3, SaturatedFat 8.1, Cholesterol 72.6, Sodium 1536.4, Carbohydrate 38.9, Fiber 1.5, Sugar 4.5, Protein 21.8

Ingredients

1 (15 ounce) jar Cheese Whiz
3 (10 1/2 ounce) cans cream of chicken soup
5 large chicken breasts or 10 -11 chicken tenderloins
1 large red onion
2 tablespoons oil
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 tomatoes
1/2 cup milk
2 teaspoons salt (or to taste)
2 cups rice (for 4 servings, increase as needed)

CHEESY MEXICAN CHICKEN RECIPE

Introduce south-of-the border flavors with this Cheesy Mexican Chicken Recipe. This spicy Mexican chicken recipe is a family favorite when served over rice.

Provided by My Food and Family

Categories Cheese

Time 55m

Yield 6 servings

Number Of Ingredients 7

Cheesy Mexican Chicken Recipe image

Steps:

Heat oven to 375°F.
Place chicken in 13x9-inch baking dish sprayed with cooking spray.
Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.

Nutrition Facts : Calories 560, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1010 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 2 g, Protein 37 g

Ingredients

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup corn chips
4-1/2 cups hot cooked long-grain white rice

CHEESY MEXICAN CHICKEN AND RICE

This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender.

Provided by mysongslove

Categories One Dish Meal

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Cheesy Mexican Chicken and Rice image

Steps:

In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
Mix in cheese, leave in crock-pot until melted.
Serve chicken and rice separately or together.
Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.

Nutrition Facts : Calories 652.4, Fat 31.4, SaturatedFat 10.4, Cholesterol 198.2, Sodium 545, Carbohydrate 22.2, Fiber 0.5, Sugar 0.1, Protein 66.3

Ingredients

4 whole chicken breasts
1 (10 ounce) can diced tomatoes with green chilies
3 tablespoons taco soup seasoning
1 -2 cup instant rice
1/2-1 cup shredded monterey jack and cheddar cheese blend

CHEESY TEX-MEX CHICKEN & RICE

Bring together juicy chicken and savory rice in this Cheesy Tex-Mex Chicken & Rice. Cook instant rice and chicken chunks in a cheesy salsa-flavored sauce for an easy and delicious main dish. Try this Cheesy Tex-Mex Chicken & Rice tonight!

Provided by My Food and Family

Categories Home

Time 20m

Yield Makes 4 servings.

Number Of Ingredients 5

Cheesy Tex-Mex Chicken & Rice image

Steps:

Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
Add salsa, water and VELVEETA; mix well. Bring to boil.
Stir in rice; cover. Remove from heat. Let stand 7 minutes or until liquid is absorbed and rice is tender. Stir before serving.

Nutrition Facts : Calories 390, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1100 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g

Ingredients

4 boneless skinless chicken breasts (1-1/4 lb.), cut into bite-sized pieces
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup water
6 oz. VELVEETA, cut up
1-1/2 cups instant white rice, uncooked

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Cheesy Mexican Chicken Rice Recipes

MEXICAN CHICKEN AND RICE

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

CHEESY MEXICAN CHICKEN & RICE

CHEESY MEXICAN CHICKEN RECIPE

Introduce south-of-the border flavors with this Cheesy Mexican Chicken Recipe. This spicy Mexican chicken recipe is a family favorite when served over rice.

CHEESY MEXICAN CHICKEN AND RICE

CHEESY TEX-MEX CHICKEN & RICE

Bring together juicy chicken and savory rice in this Cheesy Tex-Mex Chicken & Rice. Cook instant rice and chicken chunks in a cheesy salsa-flavored sauce for an easy and delicious main dish. Try this Cheesy Tex-Mex Chicken & Rice tonight!

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