Santa Fe Chicken Rice Recipe 445 Food
SANTA FE CHICKEN AND RICE
This is easy to make and taste great. You can eat is just the way it is, or try it rolled in a tortilla.
Provided by southern chef in lo
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the rice. If you use boil in a bag rice it is easier.
- In skillet, cook chicken tenders in small amount, of butter on medium heat until done.
- Stir in the salsa and the drained can of Mexican corn.
- Rinse the black beans and stir in to the mixture, add the cooked rice.
- Heat for 5 to 7 minutes.
- Sprinkle with shredded Monterey jack cheese and heat just until the cheese is melted.
SANTA FE CHICKEN AND RICE (QUICK)
Make and share this Santa Fe Chicken and Rice (Quick) recipe from Food.com.
Provided by lik2fish
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook rice according to directions on the bag.
- While rice is cooking, cook chicken in oil over medium heat.
- Cut chicken into 1 inch cubes.
- Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
SANTA FE CHICKEN
"The marinade in this dish is what gives the chicken such a smooth flavor. Although it is ideal if the meat can soak in the marinade for at least 1 hour before cooking to absorb the intricate flavors of the marinade, if you don't have time, don't be discouraged, because the chicken will still be flavorful. If you are really planning ahead, you can soak the meat in the marinade for up to two days. Serve this dish with a side of Spanish Rice and Jicama and Carrot Salad. The flavors together are very complementary." (Description and recipe courtesy of American Heart Association -- www.deliciousdecisons.org)
Provided by Petite Mommy
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Mix together marinade ingredients in a bowl, stirring thoroughly. Pour into a shallow baking pan and lay the chicken breasts inches Cover and refrigerate for 1 hour.
- Preheat the broiler.
- After 1 hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine. Broil the chicken under a medium flame for 8-10 minutes, basting it with the juices to keep it moist.
- Transfer the chicken to a platter and slice it at an angle. Garnish each piece with a little of the pan juices, a dollop of Mock Sour Cream or low-fat sour cream, slices of lime, and a scallion firecracker, as well as a dollop of salsa.
Nutrition Facts : Calories 211.9, Fat 3.8, SaturatedFat 0.7, Cholesterol 68.4, Sodium 722.9, Carbohydrate 13.5, Fiber 2.4, Sugar 4.5, Protein 29.6
SANTA FE (FAY) CHICKEN
Picked up this recipe from an Oprah Show I watched. Tried it and made it my own. I have marinated this dish from 24 hours to just a few minutes but love it anyway. It somehow feels like it is Indian. Maybe the spices give it that effect.
Provided by Girl from India
Categories Chicken Breast
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Mix the marinade ingredients in a bowl well.
- Pour into a shallow baking pan and lay the chicken breasts in.
- Cover and refrigerate for one hour (to even 2 days. But I would advise that if you are keeping it for over an hour or two do not add the lime juice to it. Add it a couple of hours prior to cooking it.) Preheat the broiler.
- After one hour, when the chicken has absorbed all the flavors of the marinade, pour in the white wine and the chopped cilantro.
- Broil the chicken under a medium flame for 8 to 10 minutes, basting it with the juices to keep it moist.
- Serve it in the pan juices.
- P.S. You can bake(at 180C) and pan grill this too with equally good results.
Nutrition Facts : Calories 387.8, Fat 7.1, SaturatedFat 1.3, Cholesterol 136.9, Sodium 1244.2, Carbohydrate 17.6, Fiber 1.6, Sugar 6.4, Protein 57.6
SANTA FE CHICKEN AND RICE
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
Provided by Campbell's Kitchen
Categories Swanson®
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
- Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
- Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Nutrition Facts : Calories 554 calories, Carbohydrate 65.2 g, Cholesterol 87.5 mg, Fat 10.5 g, Fiber 8.6 g, Protein 47 g, SaturatedFat 2.3 g, Sodium 1115.5 mg, Sugar 6 g
SANTA FE CHICKEN AND RICE
A quick, inexpensive tasty meal - perfect for after a work day. It's even faster if you have leftover cooked chicken and rice to use. Another recipe from my mother-in-law.
Provided by HeatherDiane
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Spray skillet with cooking spray and heat.
- Add chicken, cook on medium heat until no longer pink.
- Stir in salsa, corn, beans, and rice.
- Sprinkle with cheese.
- Heat until cheese is melted.
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