SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE
Black beans and hot pepper sauce add Tex-Mex flavors to this Healthy Living grilled chicken and rice dish.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 2 servings.
Number Of Ingredients 8
Steps:
- Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
- Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
- Serve over hot rice.
Nutrition Facts : Calories 530, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 980 mg, Carbohydrate 0 g, Fiber 12 g, Sugar 0 g, Protein 40 g
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWESTERN STYLE BEANS AND RICE WITH CHICKEN
This recipe from a friend calls for either black beans or pinto beans to be used in the mix. I used boneless, skinless chicken breasts in place of the whole cut up chicken.
Provided by kitty.rock
Categories Brown Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
- If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
- In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
- Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
- Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.
Nutrition Facts : Calories 1130.1, Fat 56.9, SaturatedFat 14.1, Cholesterol 187.2, Sodium 586.9, Carbohydrate 87.4, Fiber 23, Sugar 7.2, Protein 68
SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: sour cream, lime juice, cumin, paprika, salt, pepper, fresh cilantro, white rice, black beans, corn, small tomato, shredded rotisserie chicken, shredded cheese blend, fresh cilantro
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
- Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
- Store in the refrigerator for 2-3 days.
- When ready to eat, shake well to combine.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 5 grams, Protein 57 grams, Sugar 5 grams
SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN
This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.
Provided by Bev I Am
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the rice:.
- Heat a large sautee pan with tight fitting lid, over high heat.
- Add the oil and allow to come to a shimmer.
- Add rice and stir for 3 minutes.
- Add onion, cook and continue stirring for another 3 minutes.
- Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
- Remove pan from heat and keep rice covered until ready to use.
- For the beans:.
- Heat large soup pot over high heat.
- Add oil and allow to come to a shimmer.
- Add onions and cook, stirring, until onion begins to turn color.
- Add garlic and oregano; cook for 1 minute.
- Reduce heat to medium, add tomatoes, broth, beans and cilantro.
- Allow to simmer until liquid is reduced by half (about 20 minutes).
- Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
- Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
- Serve in shallow bowls and top each serving with sliced avocado.
- Serve with warm tortillas, if desired.
Nutrition Facts : Calories 590.6, Fat 20.4, SaturatedFat 2.4, Sodium 338.4, Carbohydrate 86.8, Fiber 21, Sugar 8.6, Protein 19.5
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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