TEX-MEX CHICKEN AND RICE CASSEROLE
Steps:
- In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
- Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Nutrition Facts : Calories 280 calories, Carbohydrate 28 g, Cholesterol 52 mg, Fat 10 g, Protein 20 g, SaturatedFat 4 g, Sodium 931 mg, Sugar 3 g
TEX-MEX CHICKEN AND RICE CASSEROLE
A tasty twist on a classic casserole! This Tex-Mex chicken and rice casserole has got bold flavors and is incredibly easy to put together!
Provided by Julie Chiou
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees Fahrenheit. Set aside a 9x13" oven-safe casserole dish and lightly spray it with cooking spray.
- In a large pot or skillet over medium-high heat, add cooking oil and once heated, add the onions. Cook until tender.
- Pour in the box of rice and vermicelli, including the seasoning packet.
- Stir for two minutes then pour in the chicken broth and water.
- Bring to a boil then bring down to a simmer and cover for 20 minutes.
- After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), add in the chicken. It's okay it doesn't cook all the way through as it finishes up in the oven.
- Remove from heat and add diced tomatoes, green chiles, cumin, chili powder, cayenne, salt, and pepper. Stir together.
- CAREFULLY pour mixture into prepared casserole dish.
- Bake for 25 minutes, covered, then uncover the casserole and sprinkle cheese on top and let it melt.
- After removing from oven, let sit for 10-15 minutes. The waiting time is crucial because the liquid will continue to absorb into the rice and the casserole will have a thicker consistency.
Nutrition Facts : ServingSize 1 Serving, Calories 302 kcal, Carbohydrate 41 g, Protein 26 g, Fat 4 g, Fiber 2 g, Sugar 4 g
TEX-MEX CHICKEN CASSEROLE
This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
- Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
- Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
- Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g
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
TEX-MEX CHICKEN 'N' RICE CASSEROLE
Make and share this Tex-Mex Chicken 'n' Rice Casserole recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, cook onion in hot margarine until tender.
- Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
- Cook and stir for 2 minutes more.
- Stir in broth and water.
- Bring to boiling; reduce heat.
- Cover and simmer 20 minutes (liquid will not be fully absorbed).
- Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
- Transfer to a 3-quart casserole.
- Bake, covered, in a 425 degree oven for 20 minutes.
- Uncover; sprinkle with cheese.
- Bake for 5 minutes more.
Nutrition Facts : Calories 284.8, Fat 9.2, SaturatedFat 2.5, Cholesterol 55.5, Sodium 595.4, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 24.4
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
TEX MEX CHICKEN N RICE
Chicken and rice in a zippy sauce. A complete meal ready in no time. We love this with guacamole, sour cream and fresh tortillas! A bed of shredded lettuce adds to the complete meal.
Provided by sassafrasnanc
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken breasts with salt, pepper and cumin and set aside.
- In large skillet, saute onion, garlic and jalapeno in olive until tender.
- Add broth, lime juice and tomatoes and bring to a boil.
- Stir in rice.
- Place chicken over rice mixture.
- Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
- Remove from heat and sprinkle with cheese.
- Cover and let stand until cheese melts (approx. 5 minutes).
- Garnish with chopped cilantro and lime wedges.
Nutrition Facts : Calories 457.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 90.7, Sodium 1025.8, Carbohydrate 45.2, Fiber 1.3, Sugar 2.3, Protein 38.3
TEX-MEX CHICKEN RICE CASSEROLE
This chicken and rice casserole gets its kicked-up Tex-Mex appeal from taco seasoning, fresh cilantro and chopped jalapeño peppers.
Provided by My Food and Family
Categories Home
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425°F.
- Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
- Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
- Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.
Nutrition Facts : Calories 270, Fat 7 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 430 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 20 g
TEX MEX CHICKEN RICE CASSEROLE
Make and share this Tex Mex Chicken Rice Casserole recipe from Food.com.
Provided by AZRT8871
Categories Rice
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan cook onion in hot butter, or oil until tender.
- Stir in rice-vermicelli mix, including seasoning package, and uncooked rice.
- Cook and stir for 2 minutes more.
- Stir in broth and water.
- Bring to boiling; reduce heat.
- Cover and simmer 20 minutes (liquid will not be fully absorbed).
- Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
- Transfer to a 3-quart casserole.
- Bake, covered, in a 425 degree F oven for 20 minutes.
- Uncover; sprinkle with cheese.
- Bake for 5 minutes more.
Nutrition Facts : Calories 219.7, Fat 8.9, SaturatedFat 4.2, Cholesterol 50, Sodium 344.9, Carbohydrate 16.9, Fiber 1.3, Sugar 2.5, Protein 17.4
TEX-MEX CHICKEN AND RICE
Make and share this Tex-Mex Chicken and Rice recipe from Food.com.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees.
- Spray a 2 quart casserole dish.
- Combine all the ingredients, reserving 3/4 cup of cheese.
- Place in the casserole dish.
- Top with the reserved cheese and cover with foil.
- Bake 25 minutes.
- Uncover and bake until lightly browned, about 10 minutes.
LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE
You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.
Provided by Elyse Ellis
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- In a saucepan cook onion in hot oil over medium heat until tender.
- Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
- Stir in broth and water. Bring to boiling; reduce heat.
- Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
- Transfer to a 8 x 8 inch casserole dish.
- Bake, covered, at 425 degree oven for 25 minutes.
- Uncover and sprinkle with cheese.
- Let stand about 5 minutes or until cheese melts.
Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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