Quick Creamy Mexican Chicken Rice Skillet Casserole Food

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 CHICKEN AND RICE CASSEROLE

Steps:

• preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

Steps:

• Prepare chicken and rice.
• Preheat oven to 350°F Mix together soups, tomatoes, and broth.
• In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
• Top with crushed chips.
• Bake for 45 minutes or until bubbling; serve over rice.
• NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.

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-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.

QUICK CREAMY MEXICAN CHICKEN & RICE SKILLET CASSEROLE

Steps:

• Heat oil and butter in a large skillet over medium heat until butter melts.
• To the pan add chicken, onion, pepper, and seasonings until the chicken is cooked through and the vegetables are soft.
• Stir in the rice, stock, and soup and simmer over low heat until rice is tender, stirring occasionally.
• Serve and enjoy! This would also make a good filling for burritos/enchiladas.

MEXICAN RICE CASSEROLE

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.

CREAMY DREAMY EASY MEXICAN CHICKEN CASSEROLE

Steps:

• Pull apart chicken into bits and/or tiny strips into a large bowl.
• Over medium heat sauté onions to desired texture.
• Mix together chicken, taco seasoning, refried beans and Rotel tomatoes (with juices) and onions.
• Mix together Southwest style condensed soup & sour cream in medium bowl.
• In a medium casserole dish spread half the sour cream mixture on the bottom.
• Then tear 1 tortilla into pieces on top of sour cream mixture.
• Add 1/2 chicken mixture on top of that & then a layer of cheese.
• Repeat layers and sprinkle cheese on top.(For an extra crunchy top, add an extra layer of torn tortilla between 2 cheese layers).
• Bake at 350°F for 20 minutes or until heated through.
• Both the chicken mixture & sour cream mixture can be mixed ahead of time & stored in the fridge.

CREAMY MEXICAN CHICKEN

Steps:

• Heat the oil in a skillet and cook the onion until it is translucent.
• Stir in the chicken and the flour.
• Cook, stirring until the flour cannot be seen.
• Stir in chilies, taco seasoning, sour cream, beans and corn, and continue to stir until the mixture boils.
• Place mixture into a 9x13-inch pan that has been sprayed with cooking oil spray.
• Mix 1/2 cheese with the tortilla chips and sprinkle evenly over the top.
• Bake in a 350 oven about 25 minutes or until bubbly and brown.
• Sprinkle on remaining cheese and bake an additional 10 minutes or until cheese has melted.

MEXICAN SKILLET CASSEROLE

Steps:

• In skillet brown ground beef with taco seasoning and drain fat.
• Pour instant rice in the skillet and stir to mix with the meat.
• Add the corn, beans, tomatoes, and water, stir and cover and let simmer on low heat for 10 minutes.
• Remove lid and cover with cheese replace lid and let stand for 5 minutes allowing cheese to melt.
• Serve with a green salad.

SKILLET CREAMY CHICKEN AND RICE CASSEROLE

Steps:

• In heavy nonstick skillet, heat olive oil and butter, and saute onion until translucent.
• Add chicken and cook over medium heat until browned on one side, about 4 minutes.
• Turn chicken and add mushrooms, and cook until chicken is browned on second side.
• Remove chicken from pan.
• Add water, rice, and seasoning packet to skillet with mushrooms.
• Place chicken around edge of skillet.
• Add broccoli to center.
• Cook over medium heat until mixture boils.
• Then reduce heat to low, cover, and cook 10 minutes.
• Stir to mix broccoli with rice mixture.
• Add sour cream and heat another 1-2 minutes.
• Sprinkle with cheese, cover, let stand 2 minutes to melt cheese, and serve.