Fiesta Chicken And Rice Wraps Recipes

FIESTA CHICKEN AND RICE

Steps:

• Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
• Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
• Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
• Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
• Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.

FIESTA CHICKEN AND RICE WRAPS

Steps:

• Mix soup, salsa and water in saucepan. Heat to a boil.
• Stir in rice and chicken. Cover and remove from heat. Let stand 5 min.
• Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.

FIESTA CHICKEN AND RICE

Steps:

• Heat water, vegetable juice, rice-vermicelli mix and seasoning packet to boiling in 3-quart saucepan, stirring occasionally; reduce heat.
• Simmer covered 15 to 20 minutes, stirring occasionally. Stir in chicken and bell peppers; heat through.

CHEESY FIESTA CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 425 degrees.
• Grease an oven safe dish with butter.
• Mix both soups, broth, milk, water and onion in a mixing bowl and set aside.
• Season chicken with salt, pepper and garlic powder to taste.
• Evenly spread rice into baking dish.
• Pour soup mixture over rice as evenly as possible.
• Place chicken into pan and cover.
• Bake in oven for 45 minutes or until chicken is no longer pink in the thickest part.
• Let dish stand for 3 minutes to allow sauce to thicken. While dish is standing, top each chicken piece with shredded cheese and salsa.
• Enjoy!

FIESTA CHICKEN AND RICE WRAPS

Steps:

• Mix soup, salsa and water in saucepan. Heat to a boil.
• Stir in rice and chicken. Cover and remove from heat. Let stand 5 min.
• Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.

FIESTA CHICKEN AND RICE WRAPS

Steps:

• Mix soup, salsa and water in saucepan. Heat to a boil.
• Stir in rice and chicken. Cover and remove from heat. Let stand 5 min.
• Spoon about 1 cup chicken mixture down center of each tortilla. Fold tortilla around filling.

FIESTA CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Add the chicken, taco seasoning, water and onion to a skillet. Cook until chicken is no longer pink. Drain any excess water.
• Add both cans of cheese soup and milk to a pot. Stir and heat until just boiling.
• Pour rice, cheese mixture, diced tomatoes and chicken mixture into a non-stick baking dish. I used diced tomatoes with jalapenos. I used one slightly smaller than 13 x 9. Add 1 cup of the taco blend and sharp cheddar cheeses and mix well. Top with remaining taco blend and sharp cheddar cheeses.
• Bake for 45 minutes, or until cheese is bubbling and soup mixture thickens.
• Garnish top of casserole with crushed Doritos (optional).

FIESTA MEXICAN WRAP

Steps:

• Cook and stir peppers and onions in hot oil in large skillet on low heat for 5 minutes. Add beans, water, salsa and cumin; mix well. Bring to boil.
• Stir in rice. Reduce heat to medium-low; cover. Cook 5 minutes. Remove from heat; stir. Cover and let stand 5 minutes.
• Spoon evenly onto tortillas; sprinkle with cheese and cilantro. Roll up.