MEXICAN FIESTA CHICKEN & RICE SKILLET
A Mexican-inspired one-dish meal served right out of the skillet filled with chicken, rice, onions, bell peppers, black beans, corn, tomatoes, and cheese.
Provided by Rita Jakobschuk
Number Of Ingredients 23
Steps:
- In a small bowl mix the taco seasoning. Set aside.
- In a 12" oven-proof skillet (preferably a cast iron skillet) over medium-high heat, heat the oil. Add ground chicken and cook while breaking it up with the back of a wooden spoon until golden-brown.
- Add onion and garlic and cook until tender, about 2 minutes.
- Add red and green diced peppers and jalapeño pepper. Cook while stirring occasionally, for about 2 minutes until the peppers are just tender.
- Add rice, canned tomatoes, broth, lime juice. Stir to combine well, bring to a light bubble and cook for 2 minutes.
- Add black beans, corn and taco seasoning. Stir well to combine the ingredients. Bring to a light bubble and cook for 2 minutes. Reduce heat to medium-low, cover with a lid, and simmer for 15 - 20 minutes, stirring occasionally until most of the liquid has been absorbed and the rice is tender.
- Meanwhile, while the rice cooks, preheat the oven to 350 degrees F.
- Once the rice is done, remove from heat, sprinkle top with shredded cheese and transfer the skillet, uncovered, into the preheated oven. Bake for 10 - 15 minutes until the cheese is melted and bubbly.
- Remove from the oven and sprinkle top with sliced green onions and cilantro. Serve right out of the skillet with lime wedges.
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
FIESTA CHICKEN AND RICE
From Cook's Country via Skillet Suppers. I've added the chopped fresh cilantro as garnishment. It can be sprinkled either with the green onion slices or in place of. That cilantro is another ingredient I'm hooked, along with Sriracha, chorizo, lemongrass, jasmine rice...
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
- Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
- Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
- Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
- Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.
FIESTA CHICKEN SKILLET
Put a little Tex-Mex on the table tonight with this Fiesta Chicken Skillet. Chili powder and salsa give your taste buds a kick and there's only one pan to clean!
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle chicken with chili powder; cook in large nonstick skillet on medium heat 6 to 8 min. on each side or until done (165ºF). Transfer to plate; cover to keep warm.
- Add vegetables and salsa to same skillet; cook and stir 4 min. or until heated through.
- Spoon rice onto platter; top with chicken, vegetable mixture, cheese and sour cream.
Nutrition Facts : Calories 350, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 520 mg, Carbohydrate 35 g, Fiber 4 g, Sugar 5 g, Protein 33 g
FIESTA CHICKEN AND RICE CASSEROLE
If you have looked at some of my other recipes, you know I am a lover of comfort food. I noticed the fiesta nacho canned soup one day in the grocery store and started to imagine what dish I could center around the soup. This is the result! Enjoy!
Provided by AshleyNeicole
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
- Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
- Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
- Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
- Garnish top of casserole with crushed Doritos (optional).
Nutrition Facts : Calories 610.2, Fat 18.4, SaturatedFat 9.9, Cholesterol 142.1, Sodium 815.9, Carbohydrate 60.4, Fiber 2.8, Sugar 3.4, Protein 47.9
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- Season chicken with 3/4 teaspoon salt and 1/4 teaspoons pepper. Heat olive oil over medium-high heat in a large skillet with a tight-fitting lid. Add chicken in batches, in a single layer, and saute until brown about 7 minutes. Remove to a plate, cover loosely with foil and set aside.
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- Add taco seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, tomatoes, diced chilies, corn, black beans, and rice and bring to a boil. Reduce heat to low, cover and cook for 20 minutes.
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