Mexican Rice Skillet Recipes

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MEXICAN SKILLET RICE

I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. -Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Mexican Skillet Rice image

Steps:

  • In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.

Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

1 large egg, beaten
1 pound chicken tenderloins, chopped
1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 jar (7 ounces) roasted sweet red peppers, drained and sliced
1 jar (8 ounces) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

MEXICAN RICE SKILLET

This is an easy and tasty one-dish meal. I usually have all the ingredients on hand. You can also play around with the ingredients you have. Enjoy!

Provided by KPD123

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10



Mexican Rice Skillet image

Steps:

  • Brown beef and onions over medium high heat until meat is cooked through and onions are soft, about 5 minutes.
  • Add spices.
  • Stir in rice, beans, chilies and tomato.
  • Stir until heated through about 3-5 minutes.

Nutrition Facts : Calories 520.8, Fat 14.4, SaturatedFat 5.3, Cholesterol 57.8, Sodium 1075.3, Carbohydrate 69.8, Fiber 10.8, Sugar 6, Protein 28.3

3/4 lb ground beef
1 medium onion, chopped
1 1/2 tablespoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooked rice
1 (15 ounce) can black beans, drained
2 (4 ounce) cans diced green chilies
1 (15 ounce) can diced tomatoes, drained

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



Mexican-Inspired Chicken Thigh and Rice Skillet image

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

1 teaspoon salt, or to taste
1 teaspoon granulated garlic
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground black pepper, or to taste
1 ½ pounds boneless, skinless chicken thighs
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup chopped onion
1 medium red bell pepper, chopped
½ medium green bell pepper, chopped
1 ½ cups long grain white rice, uncooked
½ teaspoon chili powder
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®), liquid drained and reserved
2 cloves garlic, minced
1 (14.5 ounce) can low-sodium chicken broth
½ cup water
1 ½ cups frozen green peas, thawed

CHEESY MEXICAN RICE SKILLET

This is SO easy and yummy! And best of all only uses 1 pan. I came up with this recipe when we were low on groceries and low on money. Just using stuff on hand in the cupboard and fridge I came up with something everyone loves. My husband likes to put this inside a tortilla and roll it up with sour cream.

Provided by ZaneZoesMom

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7



Cheesy Mexican Rice Skillet image

Steps:

  • Brown ground beef in large skillet on MD/HI & drain fat.
  • Add onion & cook for a couple of minutes.
  • Sprinkle with salt & pepper (if desired).
  • Stir in chili powder & mix well.
  • Stir in tomato juice & bring just to boil.
  • Once boiling add rice & reduce heat to MD.
  • Cover & cook 10-15 minutes, until rice is tender, stirring a couple times.
  • Stir in 1 1/2 c of the cheese and remove from heat.
  • Sprinkle with remaining cheese and cover 1 min to melt.

Nutrition Facts : Calories 435.2, Fat 20.8, SaturatedFat 11.1, Cholesterol 88.7, Sodium 603.6, Carbohydrate 33.4, Fiber 2.2, Sugar 4.6, Protein 28.2

1 lb lean ground beef (hamburger)
2 1/2 cups tomato juice
1/2 cup onion, chopped
2 tablespoons chili powder (more or less to your taste)
salt & pepper
2 cups shredded cheddar cheese
2 cups Minute Rice

MEXICAN CHICKEN AND RICE SKILLET

Make and share this Mexican Chicken and Rice Skillet recipe from Food.com.

Provided by DonnaColorado Johns

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11



Mexican Chicken and Rice Skillet image

Steps:

  • Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
  • Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
  • Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

1/4 cup flour
3/4 teaspoon seasoning salt
1 lb boneless chicken breast, 1-inch cubes
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans diced tomatoes, undrained (or rotel)
1 1/4 ounces taco seasoning mix
1 onion, chopped
2 1/4 ounces canned sliced ripe olives
1 cup rice, long grain, uncooked
1 cup water
1 cup cheddar cheese, shredded

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