Mexican Velveeta Chicken And Rice Recipes
VELVEETA® TEX-MEX CHICKEN & RICE
This VELVEETA Tex-Mex Chicken & Rice serves four in just 25 minutes. Good thing it's such a cinch to make-you'll likely be asked for it again!
Provided by My Food and Family
Categories Beans
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
- Add beans, broth, salsa and pepper to skillet; stir. Bring to boil.
- Stir in rice and VELVEETA; top with chicken. Cover; cook on medium-low heat 5 min. or until rice is tender. Sprinkle with cilantro.
Nutrition Facts : Calories 540, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1150 mg, Carbohydrate 64 g, Fiber 8 g, Sugar 5 g, Protein 41 g
MEXICAN VELVEETA CHICKEN AND RICE
This recipe is from a former friend who made this religiously. Makes a lot!!!!! I don't know where she got it, but it is very good. Very cheesy, too! If you like Velveeta, this is the recipe to use.
Provided by whatsachef
Categories One Dish Meal
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 7
Steps:
- Coat bottom of skillet with oil.
- Add chicken. Cook approximately 10-15 minutes on med-hi heat or until chicken is white clear through. Set aside.
- Boil the water with bouillon until cubes are dissolved, then add rice. Remove from heat and cover 5 mins or until rice is set. (If there is any excess water, this is okay. Leave in for mixing).
- Transfer chicken and rice to a large stock pot. Add velveeta cubes and sour cream. Mix well. Over medium heat, stir frequently to prevent sticking on the bottom until cheese is no longer lumpy. Serve hot. Refridgerate leftovers. REHEAT WELL.
Nutrition Facts : Calories 314.9, Fat 7.2, SaturatedFat 3.5, Cholesterol 64.5, Sodium 552.1, Carbohydrate 34.5, Fiber 0.6, Sugar 4.8, Protein 25.9
CHEESY VELVEETA CHICKEN AND RICE CASSEROLE
Steps:
- Preheat oven to 350°F. Combine everything except shredded Velveeta.
- Spread in Large GLASS baking pan sprayed with cooking spray. Top with Shredded Velveeta and cover with foil.
- Bake for 30 minutes and then remove foil and bake 5 to 10 more minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
VELVEETA CHEESY CHICKEN & RICE SKILLET
I decided to refer to my cookbook collection to find a tasty meal last night and this was the ticket. Richard prepared it and was tickled ppink with how well it turned out. We made 4 large breasts so we used some more oil than called for and cooked them slowly so they wouldn't burn etc. This came from my Favorite brand Name Best-Loved Recipies cookbook. This tasted like rice a roni with moist chicken... yummy!
Provided by rusted_essence
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- heat oil in a large skillet on med hi heat..
- add chicken cover.
- cook 4 minutes on each side or until cooked through
- Remove chicken from skillet.
- add soup and water to skillet
- stir and bring to a boil.
- stir in rice and 1 c of velveeta.
- top with chicken.
- sprinkle with remaining velveeta
- cover and cook on low heat 5 minutes.
Nutrition Facts : Calories 578.5, Fat 23.3, SaturatedFat 10.4, Cholesterol 126, Sodium 1481, Carbohydrate 49.7, Fiber 0.9, Sugar 4.9, Protein 39.6
MEXICAN CHICKEN AND RICE
Make and share this Mexican Chicken and Rice recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2008.6, Fat 40.8, SaturatedFat 7.2, Cholesterol 526.6, Sodium 2154.6, Carbohydrate 166.6, Fiber 8.3, Sugar 8.5, Protein 228.8
MEXICAN CHICKEN & RICE
Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese.
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 700 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 2 g, Protein 35 g
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
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
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.
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
10 MINUTE CHEESY MEXICAN RICE
Make and share this 10 Minute Cheesy Mexican Rice recipe from Food.com.
Provided by MissHeather
Categories White Rice
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix broth and salsa in medium saucepan; bring to a boil.
- Add rice and velveeta; stir. Cover and remove from heat.
- Let stand for 5 minutes.
- Stir until velveeta is melted.
Nutrition Facts : Calories 308.5, Fat 7.6, SaturatedFat 4.4, Cholesterol 23.2, Sodium 1326.5, Carbohydrate 46.5, Fiber 1.9, Sugar 4.6, Protein 12.9
CREAMY MEXICAN CHICKEN & RICE CASSEROLE
This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well.
Provided by MommyMakes
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.
Nutrition Facts : Calories 566, Fat 27.7, SaturatedFat 8, Cholesterol 98.1, Sodium 1672.5, Carbohydrate 42.3, Fiber 2.5, Sugar 5.2, Protein 35.5
VELVEETA® ONE-POT CHEESY CHICKEN AND BROCCOLI RICE
Discover a great weeknight dish with our VELVEETA® One-Pot Cheesy Chicken and Broccoli Rice. This chicken and broccoli rice dish is ready in 40 minutes.
Provided by My Food and Family
Categories Home
Number Of Ingredients 6
Steps:
- Heat oil in large nonstick skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
- Stir in chicken broth; stir. Bring to boil.
- Add rice, VELVEETA and broccoli; stir. Cover. Remove from heat. Let stand 10 min.
- Stir until VELVEETA is completely melted and mixture is well blended.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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