Mexican Chicken And Rice Casserole Food

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

MEXICAN CHICKEN AND RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• In a large pot or Dutch oven over medium-high heat, saute onion, bell pepper and garlic until softened.
• Add in beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to combine.
• Transfer the mixture to a greased 13 x 9-inch baking dish.
• In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake the bag to mix spices.
• Add in the chicken pieces and shake to coat.
• Place the chicken in a single layer on top of rice; press lightly into rice.
• Cover tightly with foil.
• Bake for 1 hour, or until the chicken if fork-tender, and the rice is tender and the liquid is absorbed.
• Remove foil, bake an additional 15 minutes to brown chicken.

MEXICAN RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
• Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
• Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.

MEXICAN CHICKEN AND RICE

Steps:

• Toss the chicken cubes with taco seasoning.
• In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
• Stir in rice and stir to mix.
• Add salsa and water.
• Bring to a boil and reduce heat to a simmer.
• Cover and allow to cook about 20 minutes.
• Remove from heat and allow to stand about 5 minutes before serving.
• If you like, you may sprinkle with chopped cilantro.

MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Preheat oven to 400*F Spread rice, salt and butter in a 9 x 13 casserole dish. Pour boiling water over and stir rice until butter is melted. Cover with foil and bake for 20 minutes. While rice is in oven, in a medium sized mixing bowl combine cream of chicken soup, sour cream, green chilies, taco seasoning, corn & optional ingredients. Mix well, set aside. Once rice comes out of oven, remove foil and set aside. Top rice with chicken or turkey. Pour sauce over rice and cover with foil again. Bake for 20 minutes. Remove from oven. Gently remove foil and serve immediately.

EASY MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

MEXICAN CHICKEN AND RICE SKILLET

Steps:

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the chicken to the pan and cook until just beginning to brown, around 3-4 minutes. Remove from the pan and set aside. Pour the remaining tablespoon of olive oil into the skillet. Add the onion and bell pepper; season. Cook for 2-3 minutes, stirring frequently, until the onions begin to soften. Add the garlic and cook for 30 seconds more.
• Add the browned chicken, tomatoes, black beans, rice, corn, chicken stock, oregano, cumin, chili powder, and salt to the skillet, scraping the brown bits from the bottom of the pan. Bring to a simmer, cover, and reduce heat to low.
• Simmer for 20 minutes. Take the pan off of the heat, remove the lid, and top the casserole with the shredded cheese. Serve when the cheese has melted.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

SLOW COOKER MEXICAN CHICKEN AND RICE

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

MEXICAN CHICKEN RICE BAKE

Steps:

• Blend cottage cheese, cream cheese and sour cream until smooth.
• Add mixture to remaining ingredients except corn chips.
• Pour mixture into a shallow 2 qt.
• baking dish.
• Sprinkle with tortilla chips.
• Bake at 350° for 25-30 minutes or till heated throughout.