SOUTHWEST CHICKEN AND RICE
With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.
Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.
SOUTHWESTERN CHICKEN RICE SOUP
Dinner ready in less than 30 minutes! Hearty chicken and rice soup perfect for Southwestern meals!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 3
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Cut tortillas into 1/4-inch strips; cut strips into 2- to 3-inch lengths. Place strips on ungreased cookie sheet. Bake for 6 to 8 minutes or until browned.
- Meanwhile, in 1 1/2-quart saucepan, combine chicken, onions, soup and broth; mix well. Bring to a boil. Stir in rice. Remove from heat. Cover; let stand 5 minutes.
- Stir cilantro and lime juice into soup. If necessary, simmer 5 minutes to heat thoroughly, stirring occasionally. Top individual servings with tortilla strips.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 40 mg, Fiber 2 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 8 g
SOUTHWEST CHICKEN AND RICE SOUP
Give a can of chicken rice soup an upgrade with this Southwest Chicken and Rice Soup. This Southwest Chicken and Rice Soup is ready in just 10 minutes.
Provided by My Food and Family
Categories Soup Recipes
Time 10m
Yield Makes 3 servings, about 1 cup each.
Number Of Ingredients 4
Steps:
- Heat soup as directed on label with water.
- Stir in salsa. Top each serving with 2 Tbsp. cheese.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 400 mg, Carbohydrate 8 g, Fiber 1 g, Sugar 0.9767 g, Protein 5 g
SOUTHWESTERN CHICKEN & RICE SOUP LOW-FAT AND MY WAY
Recipe by WW quick, Light snd Healthy Cookbook made even lower fat. Substitute cooked brown rice for the white to make it have even more fiber. I like it with or without the lime juice.
Provided by Sassy Cat
Categories Stocks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring broth to a boil in a large saucepan. Stir in rice, and cumin.
- Return to a boil.
- Cover, reduce heat, and simmer 15 minutes until rice is tender.
- Skip these steps if you are using cooked brown rice.
- Stir chicken, and next 3 ingreds. into rice mixture.
- Bring to a boil.
- Remove mixture from heat.
- Stir in lime juice, cilantro, and salt.
- Serve.
Nutrition Facts : Calories 242.8, Fat 2.2, SaturatedFat 0.4, Cholesterol 49.3, Sodium 1672.3, Carbohydrate 31.1, Fiber 2.4, Sugar 5.1, Protein 25.1
LOW-FAT CREAM OF CHICKEN AND WILD RICE SOUP
Make and share this Low-Fat Cream of Chicken and Wild Rice Soup recipe from Food.com.
Provided by yogiclarebear
Categories Chicken Breast
Time 40m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot, sauté chicken until cooked through. Remove to a bowl. Add wild rice to the bowl. Mix in the half and half, sherry, and flour. Set aside.
- In the same pot, melt butter. Cook onion until soft and translucent. Add carrots and celery, salt, pepper, and thyme. Cook, stirring, for about 5 minutes.
- Add chicken broth. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.
- Stir in the wild rice and chicken mixture. Cook, stirring, for about 5 minutes, until heated through.
SOUTHWESTERN CHICKEN AND RICE
Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
- Add beans, salsa, corn and broth. Bring to boil.
- Stir in rice; cover. Remove from heat. Let stand 5 min.
Nutrition Facts : Calories 470, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g
SOUTHWEST CHICKEN AND RICE CASSEROLE
All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.
Provided by Debbie Wind Bailey
Categories Chicken and Rice Casserole
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g
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