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
SUNNY'S TEX-MEX CHILI MAC SKILLET
Provided by Sunny Anderson
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven or a grill to 375 degrees F.
- Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir.
- Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm.
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TEX-MEX BEEF AND RICE SKILLET RECIPE
From tablespoon.com
Cuisine SouthwesternCategory EntreeServings 6Total Time 35 mins
- In 12-inch nonstick skillet, cook beef 6 to 8 minutes over medium-high heat, stirring frequently, until brown. Drain, and wipe out skillet.
- Add oil to skillet, and heat over medium-high heat. Add onion, bell pepper and corn. Cook 5 to 7 minutes, stirring frequently, until vegetables are tender.
- Stir in beef, enchilada sauce and taco seasoning mix. Heat to simmering; stir in rice. Cook 2 to 3 minutes, stirring constantly, until rice is heated through.
EASY SKILLET BEEF TEX MEX CASSEROLE - THIS GAL …
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4.4/5 (180)Total Time 40 minsCategory DinnerCalories 375 per serving
- In a 10 inch oven-safe skillet, cook the ground been over medium heat until browned (do not drain if you are using lean beef). Add the taco seasoning, enchilada sauce, water and rice. Mix well. Cover and simmer for 25-30 minutes or until the rice is tender. Some of the rice may stick to the bottom of your skillet. Just scrape it off the bottom with a spoon.
- Once the rice is done cooking, stir in the cream cheese. Add the corn, black beans and diced chilis. Mix well. Top with the shredded cheese.
TEX-MEX CHICKEN AND RICE SKILLET (ONE POT)
From fromvalerieskitchen.com
5/5 (22)Calories 682 per servingCategory Main Course
- Heat oil in a 12-inch sauté pan over MEDIUM-HIGH heat. Add the chicken and season with the salt and pepper. Cook, stirring frequently, for about 5 to 6 minutes or until the chicken is lightly browned. Use a slotted spoon to transfer the chicken to a dish and set aside.
- Add additional oil to the pan, if needed. Add the onion, red bell pepper, and jalapeno (if using) to the pan. Cook and stir for a couple of minutes and then add the minced garlic. Cook for another minute or two until the veggies have softened. Add the uncooked rice and cook for just a couple of minutes to lightly toast the rice. Stir in the diced tomatoes, chicken broth, black beans, all the seasonings, and the cooked chicken. Bring the mixture to a boil, then reduce the heat to LOW, cover, and simmer for 15 minutes.
- Remove the cover and stir in the frozen corn. Cook, covered, for another 5 minutes. Remove the cover and sprinkle the cheese over the top. Cover and continue to cook over LOW heat until the cheese has melted.
THE BEST ONE-PAN TEX-MEX SKILLET RECIPE
From foodal.com
Cuisine Tex-MexTotal Time 25 minsCategory One-Pot MealsCalories 377 per serving
- Heat a large skillet over medium heat. Once hot, add ground beef and onion. Cook until the beef is browned and the onion is softened, about 4-5 minutes. Add garlic, and cook for about 30-60 seconds more, until fragrant. Drain fat and return beef mixture to pan.
- Add water, cumin, chili pepper, paprika, and salt to skillet. Stir well to coat the beef. Continue cooking, stirring occasionally, until most of the water has evaporated.
- Stir in beans, corn, and rice. Continue cooking about 5 minutes or until everything is warmed through.
- Top mixture with salsa and sprinkle with cheese. Cover and cook another minute or two until the cheese is melted. Serve warm – over tortilla chips, or in a taco shell, or in a soft tortilla, or over a bed of greens — take your pick! Garnish with a sprinkle of cilantro.
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