TEX-MEX SKILLET CHICKEN AND RICE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
- Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
- Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.
Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams
TEX-MEX CHICKEN AND RICE
Great way to use up leftover rice. I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't had a chance to make it myself yet, but thought it sounded quick, simple and tasty. If you beat me to it, please let me know what you think!
Provided by -Sylvie-
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray skillet with cooking spray and heat.
- Add chicken breast cubes and cook until no longer pink.
- Stir in salsa, mexi-corn, black beans and leftover rice.
- Sprinkle with cheese and cook until melted.
Nutrition Facts : Calories 1076.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 67, Sodium 742.8, Carbohydrate 190.7, Fiber 10.3, Sugar 1.8, Protein 43.6
TEX MEX CHICKEN N RICE
Chicken and rice in a zippy sauce. A complete meal ready in no time. We love this with guacamole, sour cream and fresh tortillas! A bed of shredded lettuce adds to the complete meal.
Provided by sassafrasnanc
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken breasts with salt, pepper and cumin and set aside.
- In large skillet, saute onion, garlic and jalapeno in olive until tender.
- Add broth, lime juice and tomatoes and bring to a boil.
- Stir in rice.
- Place chicken over rice mixture.
- Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
- Remove from heat and sprinkle with cheese.
- Cover and let stand until cheese melts (approx. 5 minutes).
- Garnish with chopped cilantro and lime wedges.
Nutrition Facts : Calories 457.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 90.7, Sodium 1025.8, Carbohydrate 45.2, Fiber 1.3, Sugar 2.3, Protein 38.3
TEX-MEX CHICKEN AND RICE
Make and share this Tex-Mex Chicken and Rice recipe from Food.com.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish.
- Combine all the ingredients, reserving 3/4 cup of cheese.
- Place in the casserole dish.
- Top with the reserved cheese and cover with foil.
- Bake 25 minutes.
- Uncover and bake until lightly browned, about 10 minutes.
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Sprinkle over the cilantro and serve.
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
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
TEX-MEX CHICKEN RICE CASSEROLE
This chicken and rice casserole gets its kicked-up Tex-Mex appeal from taco seasoning, fresh cilantro and chopped jalapeño peppers.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
- Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 20 g
TEX MEX CHICKEN AND RICE BAKE
Recipe came from a Campbell's soup advertisement in a magazine. Tried and and even the kids ate it up, it was great. Quick to prepare then just sit back and let it cook, hardly any dishes to clean up. I've made a couple of modifications, I used canned corn, substituted basmati rice and pre-cooked my onions and peppers.
Provided by puh-leas-no-coconut
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
- Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.
Nutrition Facts : Calories 385.4, Fat 8, SaturatedFat 3.5, Cholesterol 88.3, Sodium 326.9, Carbohydrate 43.3, Fiber 2.4, Sugar 4.8, Protein 34.5
TEX-MEX CHICKEN WITH BLACK BEANS & RICE
I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.
Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
TEX-MEX CHICKEN AND RICE
Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
ONE-PAN TEX-MEX CHICKEN & RICE
Meet your new week night favorite - One-Pan Tex Mex Chicken & Rice. Transform chicken breasts, veggies & cheese into saucy Tex-Mex chicken & rice.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Mix dressing and cumin until blended. Heat half the dressing mixture in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
- Add vegetables and remaining dressing mixture; stir. Cook 2 to 4 min. or until vegetables are crisp-tender, stirring frequently.
- Stir in rice and water; bring to boil. Add TACO BELL® Sauce; mix well. Top with cheese.
- Remove from heat; cover. Let stand 5 min.
Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g
PC TEX-MEX CHICKEN & RICE SKILLET
Make and share this Pc Tex-Mex Chicken & Rice Skillet recipe from Food.com.
Provided by kristinawilding
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside.
- As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
- Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
- To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.
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