Santa Fe Chicken Rice Recipes

Steps:

• Cook chicken, beans, corn and salsa in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Spoon over rice.
• Top with cheese and onions.

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

Steps:

• Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
• Cook on High for 3 hours.
• Add cream cheese to chicken mixture; cook another 30 minutes.
• Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

Steps:

• Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.).
• While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl.
• Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth.
• When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture.
• Bake at 350 for about 45 min or until it seems to hold together nicely.

Steps:

• Heat oven to 400°F.
• Combine rice, beans and peppers in 13x9-inch baking dish. Mix soup, water and cilantro; pour over rice mixture.
• Top with chicken and salsa.
• Bake 45 min. or until chicken is done (165°F), topping with cheese for the last 10 min.

Steps:

• Prepare the rice. If you use boil in a bag rice it is easier.
• In skillet, cook chicken tenders in small amount, of butter on medium heat until done.
• Stir in the salsa and the drained can of Mexican corn.
• Rinse the black beans and stir in to the mixture, add the cooked rice.
• Heat for 5 to 7 minutes.
• Sprinkle with shredded Monterey jack cheese and heat just until the cheese is melted.

Steps:

• Cook rice according to directions on the bag.
• While rice is cooking, cook chicken in oil over medium heat.
• Cut chicken into 1 inch cubes.
• Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.