Mexican Chicken And Rice Recipes

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.

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until just beginning to brown, around 3-4 minutes. Remove from the pan and set aside. Pour the remaining tablespoon of olive oil into the skillet. Add the onion and bell pepper; season. Cook for 2-3 minutes, stirring frequently, until the onions begin to soften. Add the garlic and cook for 30 seconds more.
• Add the browned chicken, tomatoes, black beans, rice, corn, chicken stock, oregano, cumin, chili powder, and salt to the skillet, scraping the brown bits from the bottom of the pan. Bring to a simmer, cover, and reduce heat to low.
• Simmer for 20 minutes. Take the pan off of the heat, remove the lid, and top the casserole with the shredded cheese. Serve when the cheese has melted.

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Steps:

• Preheat oven to 425°. Place chicken in a greased 13x9-in. baking dish. Combine garlic salt, celery salt and paprika; sprinkle over chicken. Bake, uncovered, for 20 minutes. , Remove chicken from dish. Combine rice, onion, green pepper and parsley; spoon into pan. In a saucepan, bring broth, tomatoes, chili powder and salt to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake until chicken registers at least 165° and rice is tender, 40-45 minutes.

Steps:

• Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
• Stir in rice; sprinkle with cheese.
• Simmer, covered, on low heat 5 min.

Steps:

• Toss the chicken cubes with taco seasoning.
• In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
• Stir in rice and stir to mix.
• Add salsa and water.
• Bring to a boil and reduce heat to a simmer.
• Cover and allow to cook about 20 minutes.
• Remove from heat and allow to stand about 5 minutes before serving.
• If you like, you may sprinkle with chopped cilantro.

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.

Steps:

• Heat the oil in a large saucepan over medium- high heat.
• Sprinkle both sides of the chicken with salt and 1 tablespoons chili powder.
• Lay in the hot oil in a single layer.
• Cook until browned, 2 to 3 minutes, then flip over and cook the other side for the same length of time.
• Remove to a plate, leaving behind as much oil as possible.
• When cool enough to handle, cut into 1-inch cubes.
• Add the onion and rice to the pot.
• Cook, stirring, 2 minutes, until the rice is opaque.
• Add the garlic and remaining chili powder.
• Cook, stirring, 1 minute.
• Add the broth and bring to a boil, stirring.
• Reduce the heat to medium-low and cover.
• Cook for 10 minutes.
• Add the chicken and beans and cook, covered, for 12 minutes.
• Uncover and sprinkle on the green onions.
• Test the rice to see if it is done.
• If not, cook for another 5 minutes.
• Let stand for 5 to 10 minutes to finish steaming the rice.
• Fluff the rice mixture with a fork.
• Serve with salsa or hot sauce.

Steps:

• Set oven to 375 degrees.
• In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
• Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
• Transfer the mixture to a greased 13 x 9-inch baking dish.
• In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
• Add in the chicken pieces and shake to coat.
• Place the chicken in a single layer on top of rice; press lightly into rice.
• Cover tightly with foil.
• Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
• Remove foil, bake an additional 15 minutes to brown chicken.

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.

Steps:

• In a 9 x 13 x 2 baking dish add rice, salsa and taco seasoning.
• Layer chicken on top of rice.
• Pour water over everything and bake at 375 degrees for 45 minutes.
• Remove from oven and add shredded cheese and bake until cheese is melted.
• Top each serving with a dollop of sour cream, if desired.