EASY MEXICAN CHICKEN AND RICE
This is a super-tasty, Mexican-style dinner that everyone loves. I've served it at informal get-togethers, passing the toppings around for a fun presentation. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.
Nutrition Facts : Calories 617 calories, Fat 32g fat (16g saturated fat), Cholesterol 133mg cholesterol, Sodium 1478mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 5g fiber), Protein 33g protein.
MEXICAN CHICKEN AND RICE
This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
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
Nutrition Facts : Calories 335 kcal, Carbohydrate 45 g, Protein 21 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1522 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEXICAN CHICKEN AND RICE
Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
MEXICAN CHICKEN AND RICE
Make and share this Mexican Chicken and Rice recipe from Food.com.
Provided by Danny Beason
Categories Lunch/Snacks
Time 1h10m
Yield 1 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 2008.6, Fat 40.8, SaturatedFat 7.2, Cholesterol 526.6, Sodium 2154.6, Carbohydrate 166.6, Fiber 8.3, Sugar 8.5, Protein 228.8
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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 CHICKEN AND RICE
Give rice a new twist with Mexican flavors everyone will love.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken drumsticks with 1/2 packet of taco seasoning mix.
- Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
- On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
- Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
- Add water and bring to a boil.
- Place chicken on top of the rice.
- Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
- Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.
Nutrition Facts : Calories 390, Carbohydrate 66 g, Cholesterol 85 mg, Fiber 2 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 3 g, TransFat 0 g
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
MEXICAN CHICKEN & RICE
Salsa adds Mexican flair to this quick-and-easy main dish made with chicken breasts, instant rice and Cheddar cheese.
Provided by My Food and Family
Categories Rice
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 420, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 700 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 2 g, Protein 35 g
SLOW COOKER MEXICAN CHICKEN AND RICE
Easy, simple, and tastes great!
Provided by mommyyoder
Categories World Cuisine Recipes Latin American Mexican
Time 3h30m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g
CHEESY MEXICAN CHICKEN AND RICE
This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender.
Provided by mysongslove
Categories One Dish Meal
Time 2h5m
Yield 4-6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 652.4, Fat 31.4, SaturatedFat 10.4, Cholesterol 198.2, Sodium 545, Carbohydrate 22.2, Fiber 0.5, Sugar 0.1, Protein 66.3
More about "mexican chicken and rice recipes"
SLOW COOKER MEXICAN CHICKEN AND RICE RECIPE
From mashed.com
ONE PAN MEXICAN CHICKEN AND RICE - IFOODREAL.COM
From ifoodreal.com
EASY MEXICAN CHICKEN AND RICE CASSEROLE - MOM ON TIMEOUT
From momontimeout.com
ONE DISH MEXICAN CHICKEN AND RICE - BAKING WITH MOM
From bakingwithmom.com
MEXICAN CHICKEN AND RICE CASSEROLE - SIMPLY DELICIOUS
From simply-delicious-food.com
ARROZ CON POLLO - MEXICAN CHICKEN AND RICE WITH QUESO
From beyerbeware.net
22 QUICK AND EASY CHICKEN AND RICE RECIPES
From thespruceeats.com
MEXICAN CHICKEN AND RICE - LAUGHING SPATULA
From laughingspatula.com
POLLO LOCO -MEXICAN CHICKEN AND RICE WITH QUESO - THE ...
From theskinnyishdish.com
ONE POT MEXICAN CHICKEN AND RICE | RECIPETIN EATS
From recipetineats.com
ONE POT MEXICAN CHICKEN AND RICE - DINNER, THEN DESSERT
From dinnerthendessert.com
ONE PAN MEXICAN CHICKEN AND RICE - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
ONE POT MEXICAN CHICKEN AND RICE | COOKING PROFESSIONALLY
From cookingprofessionally.com
MEXICAN CHICKEN & RICE BOWLS RECIPE | HELLOFRESH
From hellofresh.com
MEXICAN CHICKEN AND RICE (ONE SKILLET!) - CHELSEA'S MESSY ...
From chelseasmessyapron.com
CHEESY MEXICAN CHICKEN AND RICE BAKE - SIMPLY DELICIOUS
From simply-delicious-food.com
MEXICAN CHICKEN AND RICE BAKE | SLIMMING EATS RECIPES
From slimmingeats.com
ONE POT MEXICAN CHICKEN & RICE - DRIZZLE ME SKINNY!
From drizzlemeskinny.com
CHEESY GRILLED MEXICAN CHICKEN AND RICE | FAVORITE FAMILY ...
From favfamilyrecipes.com
MEXICAN CHICKEN AND RICE - JESSICA GAVIN
From jessicagavin.com
30 EASY MEXICAN CHICKEN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
PIONEER WOMAN MEXICAN RICE CASSEROLE - GET RECIPE ...
From tpwrecipes.com
TEX MEX CHICKEN AND RICE - JO COOKS
From jocooks.com
MEXICAN CHICKEN AND RICE MEAL - THERESCIPES.INFO
From therecipes.info
SPANISH CHICKEN AND RICE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
MEXICAN CHICKEN AND RICE DINNER - DONE IN 30 MINUTES!
From smartschoolhouse.com
ARROZ CON POLLO - MEXICAN CHICKEN AND RICE - MEXICAN FOOD ...
From recipelands.com
MEXICAN CHICKEN AND RICE SKILLET RECIPE - TABLESPOON.COM
From tablespoon.com
CHEESY MEXICAN CHICKEN AND RICE – MODERN HONEY
From modernhoney.com
MEXICAN CHICKEN AND RICE - FAST, FRESH, AND FULL OF FLAVOR!
From southernfoodandfun.com
ONE PAN MEXICAN CHICKEN AND RICE BAKE - CHEF SAVVY
From chefsavvy.com
CROCKPOT MEXICAN CHICKEN AND RICE - CLEAN EATING KITCHEN
From cleaneatingkitchen.com
10 BEST MEXICAN CHICKEN RICE CASSEROLE RECIPES | YUMMLY
From yummly.com
MEXICAN CHICKEN AND RICE CASSEROLE – JULIA PACHECO
From juliapacheco.com
MEXICAN CHICKEN AND RICE (ONE SKILLET RECIPE!) - CARLSBAD ...
From carlsbadcravings.com
30-MINUTE MEXICAN CHICKEN AND RICE - 101 COOKING FOR TWO
From 101cookingfortwo.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #healthy #main-dish #beans #poultry #rice #mexican #easy #beginner-cook #low-fat #chicken #stove-top #dietary #one-dish-meal #low-sodium #low-saturated-fat #black-beans #low-in-something #meat #chicken-breasts #pasta-rice-and-grains #long-grain-rice #equipment
You'll also love