MEXICAN RICE AND BEANS
Spicy, delicious Mexican rice and beans.
Provided by Afzal Najam
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
- Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g
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 RICE AND BEANS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F.
- Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.
MEXICAN CHICKEN AND RICE
Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- Stir in the green onions. Serve warm with any other desired toppings.
Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g
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
TEX-MEX CHICKEN WITH BLACK BEANS & RICE
I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado
Provided by Taste of Home
Categories Dinner
Time 5h20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.
Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.
EASY MEXICAN CHICKEN AND BEANS
Betty Crocker's Diabetes Cookbook shares a recipe! You can feel extra good about serving this easy dish for dinner tonight. It has a whopping 9 grams of fiber per serving!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Spray 10-inch skillet with cooking spray. Add chicken to skillet; cook over medium-high heat 8 to 10 minutes, stirring occasionally, until no longer pink in center.
- Stir in seasoning mix, beans, corn and water. Cook over medium-high heat 8 to 10 minutes, stirring frequently, until sauce is slightly thickened. Serve with tortillas.
Nutrition Facts : Calories 340, Carbohydrate 48 g, Cholesterol 70 mg, Fiber 9 g, Protein 37 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 830 mg
MEXICAN CHICKEN CHILI AND RICE
A one-skillet, family-friendly meal that is ready in 30 minutes. Make use of leftover, pre-cooked chicken for this fast, affordable meal. Serve in a bowl, wrapped in a flour tortilla or piled on a bed of greens; the possibilities are endless.
Provided by Baking Nana
Categories Trusted Brands: Recipes and Tips Knorr®
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil over medium heat in a 10-inch skillet; cook onions until starting to turn translucent, about 3 minutes. Add garlic and cook 1 minute more. Stir in chicken and chili powder. Add diced green chilies, fire roasted tomatoes with juices, pinto beans, and water. Cover and simmer until heated through and flavors blend, about 10 minutes.
- Add Knorr Fiesta Sides, Mexican Rice and corn. Stir to combine, cover and bring to a simmer. Reduce heat to low and cook, covered for 7 minutes. Turn off heat and let sit, covered, for an additional 5 minutes.
- Serve garnished with cheese and tortilla chips, if desired.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 27 g, Cholesterol 35 mg, Fat 7.4 g, Fiber 7.5 g, Protein 19.8 g, SaturatedFat 1.5 g, Sodium 772.4 mg, Sugar 4.2 g
CHEESY MEXICAN CHICKEN AND RICE BAKE
This cheesy Mexican chicken and rice bake is filled with corn, beans and chicken and perfectly spiced. A delicious, easy dinner recipe.
Provided by Alida Ryder
Categories Dinner
Time 30m
Number Of Ingredients 15
Steps:
- Preheat the oven to 200°C/390°F.
- In a large, deep braiser sauté the onion, garlic and pepper until soft and fragrant.
- Add the rice and season with the taco spice and a pinch of salt. Pour in the chicken stock and tomatoes.
- Allow to cook until the rice has absorbed most of the liquid then stir in the beans, corn and chicken.
- Place in the oven and bake for 10 minutes. Remove from the oven, add the cheese then bake for another 5-10 minutes until the cheese has melted and the rice is cooked through.
- Remove from the oven, top with fresh coriander/cilantro, sliced jalapeños and lime wedges.
Nutrition Facts : Calories 418 kcal, Carbohydrate 71 g, Protein 20 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 1016 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
ONE DISH CHICKEN, BLACK BEANS, AND RICE
One Dish Chicken, Black Beans, and Rice for an easy weeknight dinner! #chicken #dinner the-girl-who-ate-everything.com
Provided by Christy Denney
Categories All Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees and spray a 9x13 baking dish with cooking spray.
- Add the rice, broth, salsa, butter, and salt to the pan and whisk together. Sprinkle the black beans on top.
- Lay the chicken breasts on top and pour the enchilada sauce on top of the whole dish.
- Cover tightly with foil and bake for 45-55 minutes or until chicken is no longer pink. Remove the chicken from the dish and stir rice. Replace the chicken and sprinkle with cheese. Cover with foil and let the cheese melt. Sprinkle with the green onions.
Nutrition Facts : ServingSize 1 g, Calories 516 kcal, Carbohydrate 32 g, Protein 50 g, Fat 20 g, SaturatedFat 10 g, Cholesterol 141 mg, Sodium 1332 mg, Fiber 8 g, Sugar 2 g, UnsaturatedFat 7 g
ONE POT MEXICAN CHICKEN AND RICE
One Pot Mexican Chicken and Rice made with chicken thighs and seasoned Mexican rice with vegetables baked until tender in the oven.
Provided by Sabrina Snyder
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with garlic powder, chili powder, cumin, oregano, paprika, kosher salt and cayenne pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the garlic. Cook for 30 seconds while stirring.
- Add in the uncooked rice, salsa and red bell pepper and cook for a minute until boiling.
- Pour in the chicken stock and put the chicken back in skin side up.
- Bake covered with foil for 35-40 minutes.
Nutrition Facts : ServingSize 1 g, Calories 434 kcal, Carbohydrate 50 g, Protein 29 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 110 mg, Sodium 1101 mg, Fiber 3 g, Sugar 5 g
MEXICAN CHICKEN AND RICE
This Mexican Chicken and Rice features tender, juicy marinated chicken thighs and authentic Mexican rice cooked all in one pot!
Provided by Isabel Eats
Categories Main
Time 1h15m
Number Of Ingredients 17
Steps:
- In a large freezer bag (or bowl), add chicken, 1 tablespoon of olive oil, vinegar, onion powder, chili powder, paprika, salt, oregano and cumin. Seal the bag and shake up to completely coat the chicken with the marinade. Refrigerate for at least 30 minutes, up to overnight.
- Heat a large oven-safe saute pan/deep skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add half of the chicken thighs to the pan and cook for 2 minutes per side, or until chicken is no longer pink on the outside. Transfer the chicken onto a plate and cook the remaining chicken the same way.
- Preheat oven to 350°F. In the same saute pan/skillet, add the remaining 1/2 tablespoon of olive oil. (If the skillet is already very greasy and has enough oil to cover the bottom of the pan due to cooking the chicken, you can omit this last addition of oil.)
- Add the rice and saute for 10 minutes, stirring occasionally, until the rice begins to brown slightly. At this point, some grains of rice may even pop. That's okay. This step adds some nuttiness and more depth of flavor to the rice.
- Add in the onions and minced garlic. Saute for about 30 seconds until fragrant. Add in the water, tomato paste and a generous pinch of salt. Stir together to mix until the tomato paste has fully dissolved.
- Cover the saute pan with a lid or foil, place it in the oven and bake for 15 minutes. Remove it from oven, place the partially cooked chicken thighs on top of the rice, cover and cook for another 15 minutes.
- Remove the lid or foil and bake for another 5 minutes uncovered. Check the temperature of the chicken thighs to make sure they're cooked through using a meat thermometer like this one or by slicing into one.
- Remove the pan from the oven and let cool slightly before serving. Garnish with diced cilantro and fresh lime juice, if desired.
Nutrition Facts : ServingSize 1 /6th of recipe, Calories 441 kcal, Carbohydrate 51 g, Protein 27 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 95 mg, Sodium 210 mg, Fiber 2 g, UnsaturatedFat 8 g
MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE
This recipe is inspired by classic Mexican street food, Elote (or Mexican corn on the cob). Chicken breasts are topped with Chili powder, corn kernels, black beans, and Cotija cheese. Amazing, delicious, gluten free Mexican Street Corn Black Bean Chicken Bake.
Provided by Julia
Categories Main Course
Time 35m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 F.
- Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
- Sprinkle the chicken with salt and chili powder.
- Top the chicken with corn kernels and black beans.
- Sprinkle with more chili powder. Top with crumbled Cotija cheese.
- Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.
Nutrition Facts : Calories 541 kcal, Carbohydrate 40 g, Protein 64 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 169 mg, Sodium 647 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving
MEXICAN CHICKEN WITH BEANS AND RICE
This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food.
Provided by Erv Kosch
Categories One Dish Meal
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Start your baking oven preheating to 250 degree Fahrenheit.
- Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
- Dry 2-3 the Chicken Legs with a paper towel.
- Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
- Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
- Remove the browned Chicken Legs and set aside.
- Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
- Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
- Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
- Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.
MEXICAN CHICKEN BOWL WITH RICE, BEANS AND QUESO
It's all here...the recipe for the meat, starch and the vegetables all in one. From Weber's on Grill.
Provided by gailanng
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Squeeze the air out of the bag and seal tightly. Message the bag to distribute the marinade and refrigerate while you prepare the rice.
- In a medium saucepan over medium heat, bring the rice, broth and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
- While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
- Brush the cooking grates clean. Remove the chicken from the bag, discarding the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.
- Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.
Nutrition Facts : Calories 627, Fat 21.8, SaturatedFat 3.3, Cholesterol 54.4, Sodium 881.5, Carbohydrate 79.1, Fiber 12, Sugar 2.6, Protein 32.5
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- In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add to the pan. Cook, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of the fat from the pan.
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