Mexican Chicken And Rice Wraps Food

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.

MEXICAN CHICKEN & BLACK BEAN WRAPS

Steps:

• Heat the oil in a frying pan, tip in the onion and fry for 5 mins until golden. Stir in the garlic, cumin, paprika and oregano and cook for 2 mins. Tip in the beans and the chicken and heat through, then stir in the chilli, tomatoes and coriander, season and keep warm.
• Lay a tortilla in a non-stick pan, sprinkle with cheese and heat until melted. Slide the wrap onto a board, spoon over a quarter of the chicken filling and roll up tightly. Repeat to make three more wraps. Mix the yogurt and chipotle sauce and serve on the side with guacamole and lime wedges for squeezing over.

MEXICAN CHICKEN AND RICE

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

EASY CHICKEN & RICE WRAPS BY RICE-A-RONI RECIPE - (4.4/5)

Steps:

• 1. In large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. 2. Slowly stir in 2 cups water, salsa, chicken and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender and chicken is no longer pink inside. 3. Stir in beans and corn; let stand 5 minutes before serving. Serve in tortillas with cheese and sour cream, if desired. Tip To warm tortillas, wrap them in aluminum foil and bake in a 350°F oven for about 5 minutes. Turn off the heat and keep them in the oven until ready to serve.

MEXICAN CHICKEN AND RICE WRAPS

Steps:

• In a skillet, combine the chicken and one package of the taco seasoning and prepare as you would tacos, doubling the amount of water. Add the corn and bring to a boil.
• In a large bowl, combine the sour cream, mayo, cheese, and the other packet of taco seasoning. Mix it up well, then add the rice and the picante sauce.
• As soon as the liquid in the chicken mixture is absorbed, add it to the bowl WHILE IT IS STILL HOT. Mix it all together, and spoon into tortilla shells and wrap them up.

EASY TEX-MEX CHICKEN AND RICE

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.

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.

RICE AND CHICKEN WRAPS

Steps:

• Spray large skillet with nonstick cooking spray.
• Add chicken, cook over medium-high heat 10-12 minutes till lightly browned on both sides Add water, rice and contents of seasoning packet, bring to a boil.
• Cover and reduce heat, simmer 10 minutes until chicken is no longer pink in the center and water is absorbed.
• Stir in salad dressing.
• Spoon rice mixture evenly down the center of each tortilla; top with lettuce.
• Fold in both sides of tortilla; roll up tortilla tightly from the bottom, keeping filling firmly packed.
• Slice each wrap diagonally in half.