15 Minute Santa Fe Rice Recipes

15-MINUTE SANTA FE RICE

Steps:

• Cook rice as directed on package.
• Add beans and salsa; mix well. Reduce heat to low.
• Cook 5 min. or until heated through, stirring occasionally.

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 BEANS AND RICE

Steps:

• Preheat oven to 350.
• In a large bowl, combine beans, corn, tomatoes, salsa, sour cream, 1 cup cheese and cooked rice. Season with salt and pepper.
• Transfer to a greased 2 quart baking dish and top with onions and olives.
• Bake uncovered for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5-10 minutes longer until cheese is melted.

SANTA FE RICE SALAD

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat and chill.
• In a large bowl, mix together the rice, beans, tomato, cheese and green onion.
• In a small bowl, whisk together the oil, vinegar, peppers, sugar and salt. Pour over the rice mixture and toss to coat. Cover and refrigerate salad for 30 minutes. Top with avocado just before serving.

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.

SANTA FE CHICKEN AND RICE

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender., Add broth, salsa and garlic powder; bring to a boil. Stir in rice; return to a boil. Place chicken over rice. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165°, turning chicken halfway., Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. If desired, sprinkle with cilantro.