TEX-MEX SKILLET CHICKEN AND RICE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams
ONE SKILLET MEXICAN RICE CASSEROLE
Yield 5 servings
Number Of Ingredients 16
Steps:
- Start by warming the oil in a large skillet (mine is 3 quarts) over medium heat. Add the onion and cook for 3 minutes, then add the spices (cumin to oregano) and stir together. Continue to cook for another 2-3 minutes. Next add the red pepper and the green chilies and stir together. Cook for another 2-3 minutes then add the drained and rinsed beans, corn, salsa, and rice. Stir everything until well-combined. Turn the oven to broil then top the mixture in the skillet with the shredded cheese. Place the skillet in the oven and cook for about 3-4 minutes until the cheese is golden and bubbly on top. Serve warm with diced green onions, cilantro, and/or avocado.
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
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 SKILLET RICE
I never come home with leftovers when I take this dish to potlucks and parties. But I do bring back quite a few compliments. -Mary Ann Dell, Phoenixville, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet coated with cooking spray, cook and stir egg over medium-high heat until set. Remove and set aside., In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Mexicorn, peppers, taco sauce and green onions; heat through. Stir in reserved egg. Sprinkle rice with cilantro.
Nutrition Facts : Calories 302 calories, Fat 4g fat (1g saturated fat), Cholesterol 80mg cholesterol, Sodium 793mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges
CHEESY MEXICAN RICE SKILLET
This is SO easy and yummy! And best of all only uses 1 pan. I came up with this recipe when we were low on groceries and low on money. Just using stuff on hand in the cupboard and fridge I came up with something everyone loves. My husband likes to put this inside a tortilla and roll it up with sour cream.
Provided by ZaneZoesMom
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in large skillet on MD/HI & drain fat.
- Add onion & cook for a couple of minutes.
- Sprinkle with salt & pepper (if desired).
- Stir in chili powder & mix well.
- Stir in tomato juice & bring just to boil.
- Once boiling add rice & reduce heat to MD.
- Cover & cook 10-15 minutes, until rice is tender, stirring a couple times.
- Stir in 1 1/2 c of the cheese and remove from heat.
- Sprinkle with remaining cheese and cover 1 min to melt.
Nutrition Facts : Calories 435.2, Fat 20.8, SaturatedFat 11.1, Cholesterol 88.7, Sodium 603.6, Carbohydrate 33.4, Fiber 2.2, Sugar 4.6, Protein 28.2
MEXICAN SKILLET EGGS AND RICE
Make and share this Mexican Skillet Eggs and Rice recipe from Food.com.
Provided by CHILI SPICE
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a 10 inch non-stick skillet, heat sausage over medium heat, stirring occasionally, until sausage begins to brown. Stir in rice, contents of seasoning packet, water and salsa. Heat to boiling. Reduce heat to low; cover and cook 20 minutes.
- Break 1 egg onto each quarter of rice mixture (the egg will sink into the rice). Cover; cook 7-9 minutes or until eggs are set and rice is tender. Sprinkle with pepper. Serve with warm tortillas.
Nutrition Facts : Calories 340.2, Fat 26.7, SaturatedFat 9.7, Cholesterol 261.4, Sodium 967.5, Carbohydrate 3.5, Fiber 0.5, Sugar 1.4, Protein 20.4
MEXICAN RICE SKILLET
This is an easy and tasty one-dish meal. I usually have all the ingredients on hand. You can also play around with the ingredients you have. Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown beef and onions over medium high heat until meat is cooked through and onions are soft, about 5 minutes.
- Add spices.
- Stir in rice, beans, chilies and tomato.
- Stir until heated through about 3-5 minutes.
Nutrition Facts : Calories 520.8, Fat 14.4, SaturatedFat 5.3, Cholesterol 57.8, Sodium 1075.3, Carbohydrate 69.8, Fiber 10.8, Sugar 6, Protein 28.3
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