MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MEXICAN CHICKEN AND RICE
This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
- Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
- Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
- Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
- Top with fresh cilantro, if desired
Nutrition Facts : Calories 335 kcal, Carbohydrate 45 g, Protein 21 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1522 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEXICAN RICE WITH CHICKEN
This skillet supper comes together with leftover cooked chicken and a packaged mix. After I prepared this rice, I served the extras on tortillas with cheese and sour cream the next day. Both meals were a hit. -Debra Rzodkiewicz, Erie, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.
Nutrition Facts : Calories 385 calories, Fat 12g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1217mg sodium, Carbohydrate 42g carbohydrate (9g sugars, Fiber 2g fiber), Protein 25g protein.
MEXICAN CHICKEN AND RICE
Give rice a new twist with Mexican flavors everyone will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390, Carbohydrate 66 g, Cholesterol 85 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
MEXICAN CHICKEN & RICE
Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese.
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
- Stir in rice; sprinkle with cheese.
- Simmer, covered, on low heat 5 min.
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 700 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 2 g, Protein 35 g
MEXICAN CHICKEN AND RICE
Make and share this Mexican Chicken and Rice recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2008.6, Fat 40.8, SaturatedFat 7.2, Cholesterol 526.6, Sodium 2154.6, Carbohydrate 166.6, Fiber 8.3, Sugar 8.5, Protein 228.8
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.
SPANISH RICE CHICKEN I
This recipe is so quick and is so very simple! It is perfect for making in a recreational vehicle (RV) galley for a quick, delicious dinner on the road and on the go! Andale, pues!
Provided by MSSHARON
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat prepare rice according to package directions, using the butter/margarine to brown the vermicelli and rice to a golden brown. Add the water, chicken, salsa and tomatoes and bring all to a boil. Cover skillet, reduce heat and let simmer for approximately 25 to 30 minutes, or until all liquid is absorbed.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 27.8 g, Cholesterol 16.5 mg, Fat 2.6 g, Fiber 2.5 g, Protein 8.5 g, SaturatedFat 1.3 g, Sodium 1140.4 mg, Sugar 3 g
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
CHEESY MEXICAN CHICKEN AND RICE
This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender.
Provided by mysongslove
Categories One Dish Meal
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
- Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
- Mix in cheese, leave in crock-pot until melted.
- Serve chicken and rice separately or together.
- Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.
Nutrition Facts : Calories 652.4, Fat 31.4, SaturatedFat 10.4, Cholesterol 198.2, Sodium 545, Carbohydrate 22.2, Fiber 0.5, Sugar 0.1, Protein 66.3
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