Mexican Essentials Creamy Chicken Over Rice 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.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

GRILLED MEXICAN CHICKEN OVER RICE

Steps:

• In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
• Add chicken breast halves; turn to coat well.
• Let stand at room temperature for 15 minutes to marinate.
• If marinating chicken for more than 15 minutes, cover and refrigerate.
• Meanwhile, heat grill.
• Cook rice as directed on package, omitting margarine and salt.
• When ready to grill, oil grill rack.
• Remove chicken from marinade; discard marinade.
• Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
• Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
• Thinly slice each chicken breast half.
• Serve over hot cooked rice; top with salsa.
• Broiler directions: Marinate chicken and prepare rice as directed above.
• Line broiler pan with foil; spray rack with non-stick cooking spray.
• Remove chicken from marinade; discard marinade.
• Place chicken on sprayed rack.
• Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
• Serve as directed above.

CREAMY, CHEESY MEXICAN RICE

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients together.
• Place into a greased casserole dish.
• Bake for 30 mins or until hot.

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.