Fiesta Chicken And Rice Food
FIESTA CHICKEN
Chili powder and picante sauce add just the right dash to this hearty main dish. It's a snap to assemble since it uses convenience foods. -Teresa Peterson, Kasson, Minnesota
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the soups, tomatoes, picante sauce, green pepper, onion and chili powder. In a greased 13x9-in. baking dish, layer half of the tortilla strips, chicken, soup mixture and cheese. Repeat layers. , Cover and bake at 350° until bubbly, 40-50 minutes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 324 calories, Fat 14g fat (5g saturated fat), Cholesterol 65mg cholesterol, Sodium 802mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 23g protein.
FIESTA CHICKEN AND RICE
From Cook's Country via Skillet Suppers. I've added the chopped fresh cilantro as garnishment. It can be sprinkled either with the green onion slices or in place of. That cilantro is another ingredient I'm hooked, along with Sriracha, chorizo, lemongrass, jasmine rice...
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
- Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
- Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
- Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
- Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.
FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)
I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.
Provided by Vino Girl
Categories One Dish Meal
Time 7h20m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
- Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
- Pour tomato juice over the chicken.
- Sprinkle chicken with cumin, chili powder, and more black pepper.
- Pour canned tomatoes & green chilis over chicken.
- Cover and cook on low for 4-5 hours.
- Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
- Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
- Serve with cheese and sour cream, if desired.
CHEESY FIESTA CHICKEN AND RICE BAKE
This is a modification of a recipe I found on a Campbell's cream of chicken soup can. It was entirely a trial and error run, but it turned out absolutely great! The great thing about this recipe is that you can modify it to fit your own tastes. If you love vegetables, add veggies. If you like spicy food, season your chicken with hot seasonings. It's an easy fix for any number of people and you'll find yourself making it over and over again. I know I did!
Provided by MsBeginner
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees.
- Grease an oven safe dish with butter.
- Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
- Season chicken with salt, pepper and garlic powder to taste.
- Evenly spread rice into baking dish.
- Pour soup mixture over rice as evenly as possible.
- Place chicken into pan and cover.
- Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
- Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
- Enjoy!
Nutrition Facts : Calories 532.9, Fat 16.6, SaturatedFat 8.2, Cholesterol 106.9, Sodium 1271.3, Carbohydrate 51.3, Fiber 2.1, Sugar 3.2, Protein 42.4
FIESTA CHICKEN AND RICE CASSEROLE
If you have looked at some of my other recipes, you know I am a lover of comfort food. I noticed the fiesta nacho canned soup one day in the grocery store and started to imagine what dish I could center around the soup. This is the result! Enjoy!
Provided by AshleyNeicole
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
- Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
- Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
- Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
- Garnish top of casserole with crushed Doritos (optional).
Nutrition Facts : Calories 610.2, Fat 18.4, SaturatedFat 9.9, Cholesterol 142.1, Sodium 815.9, Carbohydrate 60.4, Fiber 2.8, Sugar 3.4, Protein 47.9
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