EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
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
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.
MEXI-CHICKEN RICE
Provided by Rachael Ray : Food Network
Categories appetizer
Time 22m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium saucepan, saute rice in butter over medium high heat 2 or 3 minutes. Add broth and bring to a boil. Cover and reduce heat to simmer. Cook rice 18 to 20 minutes. Fluff with a fork and add cilantro, pimiento and scallions. Stir to combine ingredients and serve.
EASY MEXICAN CHICKEN AND RICE
This is a super-tasty, Mexican-style dinner that everyone loves. I've served it at informal get-togethers, passing the toppings around for a fun presentation. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.
Nutrition Facts : Calories 617 calories, Fat 32g fat (16g saturated fat), Cholesterol 133mg cholesterol, Sodium 1478mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 33g protein.
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
- Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
- Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
- Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
- Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
- Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
- Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
MEXICAN RICE WITH CHICKEN
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. -Debra Rzodkiewicz, Erie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.
Nutrition Facts : Calories 385 calories, Fat 12g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1217mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
More about "mexi chicken rice recipes"
MEXICAN CHICKEN AND RICE {ONE PAN DINNER} – …
From wellplated.com
4.7/5 (7)Total Time 1 hrCategory Main CourseCalories 531 per serving
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
ONE POT MEXICAN CHICKEN AND RICE
From dinnerthendessert.com
5/5 (30)Total Time 50 minsCategory Main CourseCalories 434 per serving
- Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
ONE POT MEXICAN CHICKEN AND RICE
From recipetineats.com
4.9/5 (109)Total Time 55 minsCategory Dinner, One Pot, RiceCalories 713 per serving
- Rub Chicken: Place 2 tbsp of the Mexican Spice Mix in a small bowl with 1 tbsp olive oil and lime juice. Mix to combine. Use your hands to slather the Mexican Spice Mix all over each piece of chicken.
- Heat 1 tbsp olive oil in a deep skillet over medium high heat. Cook chicken in batches for 2 minutes or until browned, then cook the other side for 1 1/2 minutes. Remove chicken onto a plate.
ONE PAN MEXICAN CHICKEN AND RICE RECIPE - INSANELY …
From insanelygoodrecipes.com
5/5 (3)Total Time 50 minsCategory Chicken, Dinner, RecipesCalories 381 per serving
POLLO LOCO -MEXICAN CHICKEN AND RICE WITH QUESO
From theskinnyishdish.com
ONE POT MEXICAN CHICKEN AND RICE
From isabeleats.com
ONE-PAN MEXICAN CHICKEN & RICE
From plainchicken.com
MEXICAN CHICKEN AND RICE
From jessicagavin.com
MEXICAN CHICKEN AND WHITE RICE DINNER | MINUTE® RICE
From minuterice.com
CHEESY MEXICAN CHICKEN AND RICE – MODERN HONEY
From modernhoney.com
ONE POT HEALTHY MEXICAN CHICKEN RICE | WATCH WHAT U …
From watchwhatueat.com
30 EASY CROCK POT RECIPES THAT'LL MAKE MEAL PREP A CINCH
From realsimple.com
ONE PAN MEXICAN CHICKEN AND RICE - THE YUMMY DELIGHTS
From theyummydelights.com
43 CINCO DE MAYO RECIPES - BEST MEXICAN PARTY RECIPES
From redbookmag.com
MEXICAN CHICKEN FRIED RICE
From aspicyperspective.com
MEXICAN CHICKEN AND RICE - COOKING FOR MY SOUL
From cookingformysoul.com
BEST RICE RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CROCKPOT MEXICAN CHICKEN AND RICE
From cleaneatingkitchen.com
BLACKSTONE MEXICAN FRIED RICE - OR WHATEVER YOU DO
From orwhateveryoudo.com
ONE-PAN MEXICAN CHICKEN AND RICE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
20 CHICKEN CASSEROLE RECIPES - THE COOKIE ROOKIE®
From thecookierookie.com
TEX MEX CHICKEN AND RICE
From jocooks.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #side-dishes #rice #mexican #dietary #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #pasta-rice-and-grains
You'll also love