Chicken Rice Mexicana Recipes

MEXICAN CHICKEN AND RICE

Steps:

• Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
• Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
• Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
• Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
• Top with fresh cilantro, if desired

MEXICAN CHICKEN AND RICE

Steps:

• Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
• Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
• Stir in the green onions. Serve warm with any other desired toppings.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

MEXICAN RICE WITH CHICKEN

Steps:

• In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.

MEXICAN CHICKEN & RICE

Steps:

• Place chicken in large skillet sprayed with cooking spray; top with salsa. Pour broth around chicken in skillet. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until chicken is done (165ºF).
• Stir in rice; sprinkle with cheese.
• Simmer, covered, on low heat 5 min.

SLOW COOKER MEXICAN CHICKEN AND RICE

Steps:

• Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
• Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

MEXICAN CHICKEN AND RICE

Steps:

• Toss the chicken cubes with taco seasoning.
• In a heavy skillet with a tight fitting lid, heat the oil and add the chicken and cook, stirring, until it changes color.
• Stir in rice and stir to mix.
• Add salsa and water.
• Bring to a boil and reduce heat to a simmer.
• Cover and allow to cook about 20 minutes.
• Remove from heat and allow to stand about 5 minutes before serving.
• If you like, you may sprinkle with chopped cilantro.

CHICKEN RICE MEXICANA RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Heat the oil in a medium skillet over medium heat, then saute the onion, green bell pepper and red bell pepper until tender.
• Remove from heat, then stir the chicken into the skillet, then add soup and milk. Mix well.
• Spread 1 cup of rice in the bottom of a lightly greased 9x13-inch baking dish.
• Layer with chicken mixture, remaining 1 cup of rice, and top with cheese.
• Bake at 375 degrees F for 30 minutes, or until heated through and cheese is melted.
• Serve with heated flour tortillas, fajita style, and enjoy!

EASY TEX-MEX CHICKEN AND RICE

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.

MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET

Steps:

• Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
• Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
• Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
• Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
• Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
• Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
• Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.

CHEESY MEXICAN CHICKEN AND RICE

Steps:

• In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
• Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
• Mix in cheese, leave in crock-pot until melted.
• Serve chicken and rice separately or together.
• Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.