15 Minute Santa Fe Rice Recipes

SANTA FE CHICKEN AND RICE

Steps:

• Bring some bold Tex-Mex flavors to the table for your next meal with this Sante Fe Chicken and Rice dish featuring ingredient staples like black beans, whole kernel corn, Cheddar cheese and thick and chunky salsa! Step 1
• Prepare white rice according to package directions. Step 2
• Combine chicken breast strips, beans, corn and salsa in a medium saucepan. Cook on medium heat until heated through, stirring occasionally. Step 3
• Spoon over hot, cooked rice. Top with cheese and green onion, if using. Recipe Tips To speed up cooking time even more, use 2 cups of cooked, leftover rice to make this dish. Simply reheat in the microwave and serve. If you have leftovers from this dish, reinvent them as stuffed peppers or tomatoes on another night of the week. Simply hollow out bell peppers or large tomatoes and stuff with the leftovers. Place in a baking dish and bake at 350°F for about 20 minutes, until the peppers or tomatoes are tender. To make Santa Fe-style tacos, reheat leftovers and wrap in warm tortillas. Serve with chopped cilantro, sour cream, extra cheese and sliced avocado.

SANTA FE STYLE RICE & BEANS

Steps:

• Preheat oven to 350. Grease an 8 x 8 baking pan.
• In a bowl, combine cooked mexican rice, black beans (rinsed and drained), corn (drained)and onion.
• Put into baking dish. Bake for about 15 to 20 minutes.
• While dish is baking, make sauce.
• In a sauce pan, saute onion and jalapenos in oil until onions are soft. Add green chiles and sour cream. Cook until smooth.
• Remove baking dish from oven and pour sauce over casserole and top with cheese.
• Bake about 5 to 10 minutes longer until cheese is melted.

SANTA FE CHICKEN & RICE RECIPE - (4.4/5)

Steps:

• Place chicken in a large ziplock bag and coat with marinade. Refrigerate for at least 30 minutes or all day. Heat oil in large nonstick skillet on medium heat. Remove chicken from marinade and add to skillet; cook 4-5 minutes per side or until lightly browned. Remove chicken from skillet and set aside. Add beans, Rotel, corn, rice and chicken broth to skillet. Stir to combine. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until rice is tender. Add chicken and cook on lowest setting for an additional 5 minutes.

SANTA FE CHICKEN AND RICE (QUICK)

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.