Cheesy Chipotle Chicken Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHEESY CHIPOTLE CHICKEN & RICE DINNER



Cheesy Chipotle Chicken & Rice Dinner image

VELVEETA and pureed chipotle peppers add the cheesy and the spicy to this weeknight-easy chicken and rice dinner.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 8

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1/8 tsp. black pepper
1 chicken bouillon cube
2 cups water
2 cups instant white rice, uncooked
2 Tbsp. pureed chipotle peppers in adobo sauce
1/4 lb. (4 oz.) VELVEETA, cut up

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken. Sprinkle with pepper; cover. Cook 4 min. on each side or until cooked through (170°F). Remove chicken from skillet; cover to keep warm.
  • Add bouillon and water to skillet; stir. Bring to boil.
  • Stir in rice, chipotle peppers and VELVEETA. Top with chicken; cover. Reduce heat to low; cook 5 min. or until rice is tender. Stir rice before serving.

Nutrition Facts : Calories 410, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 90 mg, Sodium 720 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 2 g, Protein 32 g

CHEESY CHIPOTLE CHICKEN & RICE



Cheesy Chipotle Chicken & Rice image

Pureed chipotle peppers in adobo sauce and VELVEETA add a spicy-cheesy deliciousness to a chicken and rice skillet.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 7

1 Tbsp. oil
1 whole chicken (3 lb.), cut up
3-1/2 cups water
2 chicken bouillon cubes
1-1/2 cups long-grain white rice, uncooked
1 Tbsp. pureed chipotle peppers in adobo sauce
4 oz. VELVEETA, cut up

Steps:

  • Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 7 min. on each side or until browned on both sides. Remove chicken from skillet; set aside. Drain fat from skillet.
  • Bring water and bouillon to boil in same skillet on medium-high heat, stirring occasionally. Stir in rice and peppers. Top with the chicken; cover. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (180°F).
  • Remove chicken from skillet; cover to keep warm. Add VELVEETA to skillet; cook until melted, stirring occasionally. Return chicken to skillet; cover. Let stand 5 min. before serving.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 31 g

CHEESY SKILLET CHICKEN AND CAULIFLOWER RICE



Cheesy Skillet Chicken and Cauliflower Rice image

This cheesy chicken and cauliflower rice skillet bake is a healthier (and gluten free!) version of the classic casserole, jam-packed with vegetables while still boasting the flavors you know and love. The usual condensed soup is swapped out for low-fat Greek yogurt, and riced cauliflower subs in for the typical grain. The whole thing is topped off with reduced-fat sharp Cheddar for a rich, melty finish.

Provided by Food Network Kitchen

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Juice of 1 lemon
3/4 cup plain low-fat Greek yogurt
3 tablespoons olive oil
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 medium onion, diced
1/4 cup grated Parmesan
Two 10-ounce bags frozen riced cauliflower
One 14.5-ounce can navy beans, drained and rinsed
One 10-ounce bag frozen broccoli florets
1 cup shredded reduced-fat sharp Cheddar

Steps:

  • Preheat the oven to 425 degrees F.
  • Whisk the lemon juice, 1/4 cup of the yogurt, 1 tablespoon of the olive oil, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Place the chicken breasts on a cutting board. Pressing down on each breast firmly with your hand, cut it in half horizontally like a bagel, so you have 4 equal pieces. Add the chicken to the bowl and toss to coat. Let sit for 15 minutes.
  • Heat the remaining 2 tablespoons olive oil in a large skillet over medium-low heat. Let the marinade drip off the chicken, then add the chicken to the skillet. Cook, untouched, until golden brown on the bottom and no longer sticking to the skillet, 6 to 7 minutes. Flip the chicken and continue to cook until it releases easily from the skillet, 3 to 4 minutes more. Transfer to a plate and set aside.
  • Add the onion to the skillet and cook, stirring occasionally and scraping up any brown bits from the bottom of the pan, until softened and translucent, about 7 minutes. Add the remaining garlic and cook, stirring, until fragrant, about 1 minute. Gently fold in the Parmesan, riced cauliflower, beans, broccoli, 1/2 cup of the Cheddar, remaining 1/2 cup yogurt, 1 teaspoon salt and a few grinds of pepper. Transfer the chicken and any juices back to the skillet and sprinkle the remaining 1/2 cup Cheddar over the top. Bake until the cheese has melted, the chicken is cooked through and the vegetables are warm, 8 to 10 minutes. Let cool slightly before serving.

ONE POT CHICKEN DISH OVER CHEESY RICE



One Pot Chicken Dish over Cheesy Rice image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 30

6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Essence, recipe follows
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Cheesy Rice Pilaf, recipe follows
2 tablespoons minced parsley leaves, for garnish
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/2 pound fontina or mozzarella, diced
1/4 cup chopped fresh parsley leaves

Steps:

  • In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Essence, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a plate. To the pan add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the reserved chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
  • In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.
  • Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

EASY CHEESY CHICKEN AND RICE



Easy Cheesy Chicken and Rice image

Delicious for the whole family!

Provided by KVines3

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h40m

Yield 4

Number Of Ingredients 9

cooking spray
2 cups rice
1 ½ cups shredded Cheddar cheese, divided
1 teaspoon ground black pepper
½ teaspoon salt
4 skinless, boneless chicken breast halves, or more to taste
2 (10.5 ounce) cans cream of chicken soup
3 cups water, or more as needed
1 (1 ounce) package dry onion soup mix (such as Lipton®)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  • Spread rice into the bottom of the prepared baking dish. Sprinkle 1 cup Cheddar cheese over the rice; season with black pepper and salt. Arrange chicken breast halves evenly atop the rice and cheese layers. Dot chicken breasts evenly with rounded teaspoons of cream of chicken soup. Pour 3 cups water over the chicken and finish by sprinkling onion soup mix evenly over everything.
  • Bake in preheated oven for 1 hour. Check rice for doneness; if water is already completely absorbed, add 1/2 cup more water to keep mixture moist. Continue baking until the chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Sprinkle remaining 1/2 cup Cheddar cheese over the dish.

Nutrition Facts : Calories 793.5 calories, Carbohydrate 89.9 g, Cholesterol 123.6 mg, Fat 26.3 g, Fiber 1.8 g, Protein 45.7 g, SaturatedFat 12.3 g, Sodium 2217.6 mg, Sugar 1.5 g

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE



Cheesy Southwest Chicken and Rice Casserole image

Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.

Provided by Rena

Categories     Chicken and Rice Casserole

Time 1h35m

Yield 8

Number Of Ingredients 12

2 (7 ounce) skinless, boneless chicken breasts
¼ cup olive oil, divided
salt and ground black pepper to taste
3 ½ cups water
1 (10 ounce) bag yellow rice
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium carrots, shredded
2 cloves garlic, chopped
2 cups shredded Monterey Jack cheese, divided
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
  • While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
  • While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
  • Grease a 9x13-inch baking dish.
  • Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g

CHIPOTLE CHICKEN WITH SPANISH RICE



Chipotle Chicken with Spanish Rice image

Chipotle peppers add smoky heat to this zippy chicken and rice dish. Chop up leftovers and stuff into bell peppers for a tasty twist. -Carolyn Collins, Freeport, Texas

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

4 boneless skinless chicken thighs (about 1 pound)
1/2 teaspoon garlic salt
2 tablespoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup chunky salsa
1 chipotle pepper in adobo sauce, finely chopped
2 packages (8.8 ounces each) ready-to-serve Spanish rice
1/2 cup shredded Mexican cheese blend or Monterey Jack cheese
2 tablespoons minced fresh cilantro or parsley

Steps:

  • Sprinkle chicken with garlic salt. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Stir in beans, salsa and chipotle pepper; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until a thermometer inserted into chicken reads 170°., Meanwhile, prepare rice according to package directions. Serve chicken with rice; sprinkle with cheese and cilantro.

Nutrition Facts : Calories 578 calories, Fat 23g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 1638mg sodium, Carbohydrate 57g carbohydrate (5g sugars, Fiber 5g fiber), Protein 32g protein.

CHEESY CHICKEN & RICE



Cheesy Chicken & Rice image

This is an always favorite dish at our house. Cheezy and good. I got it from a BH&G casserole book. I changed it a little adding much more liquid so it is creamy.

Provided by Ann Arber

Categories     One Dish Meal

Time 1h15m

Yield 1 9x13 pan, 9 serving(s)

Number Of Ingredients 8

1 (10 1/2 ounce) can mushroom soup
1 1/2 cups sour cream
1 1/2 cups milk
1 1/2 teaspoons basil (or italian seasoning)
1 1/2 cups instant rice
5 chicken breast halves (, uncooked for slow bake, cooked for hurry up dinner)
2 cups shredded cheese
10 ounces broccoli stems (optional)

Steps:

  • Mix soup, sour cream, milk, and basil, and rice.
  • Put in a greased 9x13 pan.
  • Put chicken slices, cooked or uncooked on top.
  • Place broccoli spears between chicken if using.
  • Cover tightly with foil.
  • Bake 1 hour at 350 for uncooked chicken.
  • Bake about forty minutes for already cooked chicken.
  • If using already cooked, you can cook this for 15 minutes in the microwave, covered with wax paper.
  • Last ten minutes put cheese on top.
  • You can uncover now so cheese doesnt stick.

CHIPOTLE RICE CASSEROLE



Chipotle Rice Casserole image

A smoky, cheesy creme sauce blends together nutritious canned beans and fragrant spices in this meatless dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 4

Number Of Ingredients 16

1/2 cup uncooked regular long-grain white rice
1 cup water
1 jar (7.25 oz) roasted red bell peppers, drained, cut into 1/2-inch pieces
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (14.5 oz) diced tomatoes, drained
1 tablespoon chopped fresh cilantro
1 tablespoon canned chipotle chiles in adobo sauce, chopped
1 cup shredded pepper Jack cheese (4 oz)
3 tablespoons vegetable oil
1/4 cup all-purpose flour
1 cup milk
1/2 cup chicken broth
1 teaspoon ground cumin
1 teaspoon garlic salt
2 plum (Roma) tomatoes, sliced

Steps:

  • Cook rice in water as directed on package. Meanwhile, heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, mix roasted peppers, beans, corn, diced tomatoes, cilantro, chipotle chiles, 1/2 cup of the cheese and the cooked rice.
  • In 2-quart saucepan, heat oil over low heat. Stir in flour, using wire whisk. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk, broth, cumin and garlic salt. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until slightly thickened. Stir into rice mixture in bowl. Spoon mixture into baking dish.
  • Bake 20 to 25 minutes or until bubbly around edges. Sprinkle with remaining 1/2 cup cheese. Arrange tomato slices on top. Bake 5 to 8 minutes longer or until cheese is melted.

Nutrition Facts : Calories 580, Carbohydrate 76 g, Cholesterol 30 mg, Fat 3, Fiber 13 g, Protein 23 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 14 g, TransFat 0 g

CHIPOTLE CHICKEN AND RICE



Chipotle Chicken and Rice image

The chipotle chiles in this stovetop casserole lend an earthy, subtle heat to the dish. This make-ahead meal is perfect for dinner on a cool fall night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 1h15m

Number Of Ingredients 11

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

Steps:

  • In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.
  • Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).
  • Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.
  • Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

Nutrition Facts : Calories 474 g, Fat 18 g, Fiber 1 g, Protein 32 g

CHEESY CHIPOTLE CHICKEN



Cheesy Chipotle Chicken image

I love to play 'Iron Chef' sometimes with what I have in my fridge and pantry. I came up with this chicken recipe using yummy melty fontina cheese and my favorite ingredient, chipotle peppers in adobo sauce!! I hope you enjoy!

Provided by ChefLee

Categories     Chicken

Time 1h

Yield 8 chicken thighs, 4-8 serving(s)

Number Of Ingredients 10

1 lb boneless skinless chicken thighs
2 tablespoons light olive oil
1 cup chopped white onion
2 garlic cloves, crushed and chopped
1 (7 1/2 ounce) can chipotle chiles in adobo (use 2 peppers out of the can-chop using food-prep gloves)
1/2 cup honey barbecue sauce
1 cup Fontina cheese, shredded (or cubed)
1/4 cup heavy cream
1 teaspoon fresh lime juice
1/4 cup fresh cilantro, chopped

Steps:

  • Preheat oven to 375 degrees F.
  • Rinse and dry your thighs and place them in a glass baking dish.
  • Heat the oil in a medium skillet on medium heat and saute the onions and garlic until soft (about 3 minutes).
  • Stir in the adobo peppers and saute for 2 more minutes turning the heat down to medium-low.
  • Stir in the BBQ sauce and fontina. Stir and melt the cheese with the sauce (about 4 minutes).
  • Stir in the cream until blended then stir in the lime juice and blend well.
  • Remove skillet from heat and pour sauce over the chicken thighs.
  • Bake for 45 minutes or until chicken is no longer pink and juices run clear.
  • Remove chicken from the oven to a serving platter and top with the fresh cilantro then serve!

More about "cheesy chipotle chicken rice recipes"

CHEESY CHIPOTLE CHICKEN AND RICE - YAMMIE'S NOSHERY
cheesy-chipotle-chicken-and-rice-yammies-noshery image
2013-10-08 About 1/2 cup Sour Cream. Cilantro. Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one …
From yammiesnoshery.com
Estimated Reading Time 2 mins


CHEESY CHIPOTLE CHICKEN AND RICE – DELICIOUSLY COOKING
2018-11-25 About 1/2 cup Sour Cream. Cilantro. Combine the Rice, chicken stock, paprika, chipotle powder, garlic powder, cumin, salt, and one tablespoon of the butter. Bring to a simmer and reduce heat to low. Cover and cook for twenty minutes. Add the remaining butter, beans, corn, chicken, garlic, onion, and red bell pepper and turn the heat to medium high.
From deliciouslycooking.com
Estimated Reading Time 2 mins


ONE-POT CHEESY CHICKEN, RICE AND BROCCOLI RECIPE - PILLSBURY.COM
2019-06-13 1. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken, salt and pepper in oil 4 to 6 minutes, stirring frequently, until chicken is no longer pink in center. 2. Add rice and chicken broth; heat to boiling. Cook over medium-high heat 10 to 15 minutes, stirring frequently, until most of the liquid is absorbed.
From pillsbury.com


CHEESY CHIPOTLE CHICKEN AND RICE | RECIPES, MEXICAN FOOD RECIPES, …
Apr 20, 2017 - A food blog celebrating everything that is chocolate covered, sugar laden, and otherwise delicious.
From pinterest.ca


ONE-PAN CHICKEN, BROCCOLI, AND RICE - THE GIRL WHO ATE EVERYTHING
2021-09-05 Lower the heat to a simmer and cover the pan with a lid. Cook chicken and rice mixture covered for about 12 minutes. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine. Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
From the-girl-who-ate-everything.com


ONE PAN CHICKEN AND RICE CASSEROLE - TASTES BETTER FROM SCRATCH
2020-09-14 Preheat oven to 350 degrees F. Grease a 9x13'' pan (or similar size casserole dish) with non-stick cooking spray. Set aside. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl and stir to combine. Pour mixture into prepared pan. Sprinkle with half of the shredded cheddar cheese.
From tastesbetterfromscratch.com


CHICKEN RICE CASSEROLE (SUPER EASY, SUPER CHEESY) - KYLEE COOKS
2020-10-06 Add the garlic, and cook a further 30 seconds. Sprinkle flour over the top and mix well. Whisk in the stock and milk and cook until thickened. Season to taste with salt/pepper. Add the rice, chicken, and 1/2 cup cheddar and bacon …
From kyleecooks.com


COPYCAT CHIPOTLE™ CHICKEN BURRITO BOWLS - MEXICAN RECIPES - OLD …
In 10-inch nonstick skillet, stir together chicken, oil as called for on package and seasoning mix (from burrito bowl kit) until well coated. Cook over medium-high heat 10 to 12 minutes, stirring occasionally, until very little liquid remains and chicken is cooked through and begins to brown. Divide rice among 4 serving bowls.
From oldelpaso.com


RECIPE: CREAMY CHIPOTLE CHICKEN WITH CILANTRO RICE
Remove the honey from the refrigerator to bring to room temperature. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender.
From blueapron.com


CHEESY CHIPOTLE CHICK'N & RICE SOUP - EAT FIGS, NOT PIGS
2022-03-07 Pulse until smooth and set aside. Meanwhile, place 1 tablespoon of oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chick’n pieces, season with the salt and pepper, and cook according to package directions, until heated through. Remove the chick’n and place on a plate. Set aside.
From eatfigsnotpigs.com


ONE SKILLET CHEESY CHIPOTLE CHICKEN BROCCOLI & RICE
2015-10-17 In 9 inch skillet add Olive Oil, Chicken, and seasonings. Cook chicken over medium heat until chicken is no longer pink, about 5 min. Add Rice and Chicken Broth. Bring to boil, then cover and reduce heat to low. Simmer for 30 minutes (double check the time on the rice package as all rice is cooked different). Add Broccoli, stir in and cover.
From tastefulventure.com


CHIPOTLE CHICKEN AND RICE (MY VERSION OF ARROZ CON POLLO)
2013-04-11 Transfer to a separate dish and cover to keep warm. In the hot skillet, melt the butter over medium high heat. Add the onion and salt and saute until tender and slightly browned, about 5-7 minutes. Add the chipotle pepper and saute for about a minute, until fragrant. Add the tomatoes and the Mexican seasonings and bring to a full simmer.
From barefeetinthekitchen.com


CHEESY CHIPOTLE CHICKEN AND RICE | KEEPRECIPES: YOUR UNIVERSAL …
1 cup uncooked rice 2 1/4 cup chicken stock 1 teaspoon paprika 1/2 teaspoon chipotle powder(or adjust to desired spiciness) 1 teaspoon garlic powder 1/4 teaspoon cumin 1/2 teaspoon salt 4 tablespoons butter 15 oz. can black beans, drained and rinsed 1 3/4 cup corn (frozen or canned) 1 2/3 cup cooked chicken (shredded) 2 cloves garlic 1/2 onion ...
From keeprecipes.com


CHIPOTLE LIME CHICKEN AND RICE - ONE POT! - BUDGET BYTES
2021-07-21 How to Make Chipotle Lime Chicken and Rice – Step by Step Photos. Combine 1.5 tsp chipotle powder, 1 tsp ground cumin, ½ tsp garlic powder, ½ tsp onion powder, and ½ tsp salt in a bowl. Squeeze about 2 Tbsp juice from a lime into a separate bowl (that should be about ½ the lime, so you can save the other half to make wedges for garnish).
From budgetbytes.com


ONE POT CHIPOTLE CHICKEN AND RICE - FETTY'S FOOD BLOG
Heat 2 tbsp olive oil in a large skillet over medium/high heat. Once hot, add chicken to the pan. Cook 2-3 minutes per side until golden. Transfer to a plate. Add sweet peppers and onion to the pot. Sauté for 1 minutes, until tender. Add rice, chicken broth, chipotle peppers, green chiles, and remaining seasoning mix.
From fettysfoodblog.com


RECIPE: CHEESY MEXICAN-SPICED CHICKEN WITH RICE & CHIPOTLE …
Thinly slice the cheese. 2 Make the slaw: To the bowl of prepared vegetables, add the lime zest, creamy chipotle sauce, and the juice of 2 lime wedges; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.
From blueapron.com


CHEESY CHICKEN CHIPOTLE DIP - EASY PEASY PLEASY
2016-02-02 Preheat oven to 350 degrees. In a large bowl mix cream cheese and cream of chicken soup until well combined. Add all of the seasonings and peppers. Stir in chicken, corn, and 1 cup of cheese. Transfer to a baking dish. Sprinkle …
From easypeasypleasy.com


CHEESY CHIPOTLE CHICKEN AND RICE RECIPE | COOKBOOK CREATE
A dish you could EASILY leave the chicken out of, and make it vegetarian!
From cookbookcreate.com


CHEESY MEXICAN RICE AND CHICKEN CASSEROLE - BURN THE FAT BLOG
Add garlic, chili powder, cumin, oregano, salt, pepper, and stir. Add uncooked rice, chicken broth, diced tomatoes and green chilies and stir. Bring to a boil. Cover and reduce heat to medium-low. Simmer about 20 minutes or until most of liquid has been absorbed and rice is cooked. Pre heat oven to 375.
From burnthefatblog.com


CHEESY CHIPOTLE CHICKEN AND RICE - COMPLETERECIPES.COM
2014-04-09 1 cup uncooked rice; 2 1/4 cup chicken stock; 1 teaspoon paprika; 1/2 teaspoon chipotle powder(or adjust to desired spiciness) 1 teaspoon garlic powder; 1/4 teaspoon cumin; 1/2 teaspoon salt; 4 tablespoons butter; 15 oz. can black beans, drained and rinsed; 1 3/4 cup corn (frozen or canned) 1 2/3 cup cooked chicken (shredded) 2 cloves garlic; 1 ...
From completerecipes.com


CHEESY CHICKEN & RICE CASSEROLE - CAMPBELL SOUP COMPANY
Season to taste. Step 1. Heat the oven to 375°F. While the oven is heating, stir the soup, water, rice, onion powder and vegetables in an 11x8x2-inch baking dish. Season the mixture with salt and pepper. Step 2. Top the rice mixture with the chicken. Season the chicken with salt and pepper. Cover the baking dish.
From campbells.com


CHEESY CHIPOTLE CHICKEN AND RICE | CHIPOTLE CHICKEN AND RICE …
Jan 4, 2019 - Right now is quite a traumatic time for my poor brothers. You see, the whole family is trying out being gluten-free right now to keep Dad and me company.
From pinterest.ca


EASY CROCKPOT CHICKEN AND RICE - RESTLESS CHIPOTLE
2021-07-05 Spray the crock with non-stick cooking spray. Add the cooked rice, celery, cream of chicken soup, diced jalapeno, and half the onion soup mix. Stir to combine. Lay the chicken breasts over the top. Sprinkle with remaining onion soup mix. Cook on low for 5-6 hours or until the internal temperature of the chicken is 165°F.
From restlesschipotle.com


CHEESY GRILLED MEXICAN CHICKEN AND RICE - FAVORITE FAMILY RECIPES
2018-04-30 Place chicken breasts in a resealable plastic bag. Set aside about ½ cup of the marinade and pour the rest into the bag, covering the chicken. Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator). While chicken is marinating, prepare Mexican rice.
From favfamilyrecipes.com


CHEESY CHICKEN AND RICE SKILLET RECIPE - EATING ON A DIME
2022-01-27 Add in the minced garlic and heat for 1 minute until the garlic is fragrant. Stir in the chicken broth, peas and carrots, cream of chicken soup and rice into the skillet. Bring it the mixture to a boil. Cover and reduce the heat the low. Cook covered for 17-20 minutes until most of the water is absorbed.
From eatingonadime.com


CHEESY CHICKEN AND RICE RECIPE - EASY CHICKEN RECIPES
2020-07-28 Instructions. Season the chicken liberally on both sides with salt and pepper. Add butter to a large (12 inch) skillet over medium high heat. Once melted, add the chicken and cook for 3-4 minutes per side, until fully browned and nearly cooked through. Remove the chicken and place on a foil tented plate to keep warm.
From easychickenrecipes.com


CHEESY CHICKEN & RICE RECIPE—DELISH.COM
2016-09-20 Directions. In a large skillet over medium-high heat, heat oil. Add chicken and season all over with salt and pepper. Cook until golden, 5 minutes, flipping once. Add onion and mushrooms and cook ...
From delish.com


10 BEST CHEESY CHICKEN RICE CASSEROLE RECIPES | YUMMLY
2022-05-30 chicken, rice, kidney beans, shredded cheddar cheese, ragu cheesy sauce and 1 more Cheesy Chicken Rice Casserole Food.com pepper, cooked rice, cream of chicken soup, frozen mixed vegetables and 4 more
From yummly.com


CHEESY CHIPOTLE CHICKEN BURRITOS - THERESCIPES.INFO
Cheesy Chipotle Chicken Burritos - Larry's All Natural trend larrysallnatural.com. Method Step 1 Poach the chicken pieces in water over medium heat until cooked through. Cool and shred. If you are using a rotisserie chicken, debone the chicken and keep warm. Step 2 Cook the rice according to package instructions and keep warm. Step 3 Warm the ...
From therecipes.info


CHEESY RICE AND BEAN BAKE WITH CHIPOTLE ADOBO CHICKEN
2016-11-18 How to Make a Cheesy Rice and Bean Bake with Chipotle Adobo Chicken. Mix chipotles. Finely chop the chipotle peppers and stir together in a small bowl with the adobo sauce. Marinate chicken. In a medium mixing bowl toss the chicken in the chipotle adobo sauce mixture, garlic and season with salt. Refrigerate for about 30 minutes to marinate the ...
From cookingwithcocktailrings.com


15-MINUTE EASY CHIPOTLE RICE | CAMILA MADE
2021-01-29 Instructions. Heat the oil in a medium nonstick saucepan. Add the rice and chicken bouillon, chipotle chili, and constantly stir for about 1 to 2 minutes, until all the rice is coated in the oil and smells toasted. Pour in the boiling water and cover tightly right away since it will boil vigorously. Reduce the heat to low and cook for 10 ...
From camilamade.com


CHEESY CHIPOTLE CHICKEN AND RICE - MASTERCOOK
1 cup uncooked rice; 2 1/4 cup chicken stock; 1 teaspoon paprika; 1/2 teaspoon chipotle powder(or adjust to desired spiciness) 1 teaspoon garlic powder; 1/4 teaspoon cumin; 1/2 teaspoon salt; 4 tablespoons butter; 15 oz. can black beans, drained and rinsed; 1 3/4 cup corn (frozen or canned) 1 2/3 cup cooked chicken (shredded) 2 cloves garlic; 1 ...
From mastercook.com


CHEESY CROCK POT CHICKEN AND RICE - REAL HOUSEMOMS
2018-05-12 Instructions. Cook white rice and set aside. Spray a 6qt crock pot lightly with non stick cooking spray. Add chicken breast and season with garlic salt, pepper, onion powder, and paprika. Add diced onion and minced garlic on top of chicken and pour in chicken stock, cream of mushroom soup, and cream of chicken soup.
From realhousemoms.com


HOW TO MAKE CHIPOTLE CILANTRO LIME RICE WITH CHICKEN
Instructions. Pour olive oil in your rice pot, I usually just eyeball about 2–3 tbsps. While the stove is heating up, drop two cubes small cubes, or one large cube, of chicken bouillon in 2 cups water. Microwave the cubes in the water until the cubes start to dissolve. This will be your water for the rice. Once the oil has heated a little ...
From delishably.com


CROCK-POT CHEESY CHICKEN AND RICE RECIPE
In a medium mixing bowl, combine together the cream of chicken soup and chicken stock and pour over the chicken and onions in the slow cooker. Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 hours. During the last 30 minutes of cooking time prepare the rice on the stove-top according to the instructions on the package.
From crockpotladies.com


CHEESY CHIPOTLE CHICKEN AND RICE RECIPE | YUMMLY
Sep 7, 2015 - Cheesy Chipotle Chicken And Rice With Rice, Chicken Stock, Paprika, Chipotle Powder, Garlic Powder, Cumin, Salt, Butter, Black Beans, Corn, Cooked Chicken, Garlic, Onion, Red Bell Pepper, Mexican Cheese, Sour Cream, Cilantro. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. …
From pinterest.com


Related Search