MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
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.
WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
MEXICAN CHICKEN WITH GREEN CHILI RICE
Looking for a Mexican dinner? Enjoy chicken and vegetables served with rice - a spicy slow cooked meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 4
Number Of Ingredients 10
Steps:
- Layer squash, bell pepper and chicken in 3 1/2- to 6-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over chicken mixture.
- Cover and cook on low heat setting 7 to 8 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Mix rice and chilies.
- Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.
Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 75 mg, Fiber 4 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
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.
GRILLED MEXICAN CHICKEN OVER RICE
Make and share this Grilled Mexican Chicken over Rice recipe from Food.com.
Provided by Dancer
Categories Chicken
Time 44m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
- Add chicken breast halves; turn to coat well.
- Let stand at room temperature for 15 minutes to marinate.
- If marinating chicken for more than 15 minutes, cover and refrigerate.
- Meanwhile, heat grill.
- Cook rice as directed on package, omitting margarine and salt.
- When ready to grill, oil grill rack.
- Remove chicken from marinade; discard marinade.
- Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
- Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
- Thinly slice each chicken breast half.
- Serve over hot cooked rice; top with salsa.
- Broiler directions: Marinate chicken and prepare rice as directed above.
- Line broiler pan with foil; spray rack with non-stick cooking spray.
- Remove chicken from marinade; discard marinade.
- Place chicken on sprayed rack.
- Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
- Serve as directed above.
CHILI'S MARGARITA GRILLED CHICKEN AND BELINDA'S MEXICAN RICE
I started with a copycat recipe, added more of my favorite (garlic salt) ingredient, and then made this for my son, as well as for my co-worker, who had just had a baby. Everyone's comment: "Wow! That was really tender, tasty chicken!" (I didn't tell them how incredibly easy it was!) I served it with my Mexican rice (another favorite)and black beans.
Provided by Belinda in Austin
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate chicken in margarita mix, tequila, and garlic in refrigerator for several hours, or overnight. (I soaked it overnight, and it was really flavorful.).
- Remove chicken from marinade, and sprinkle with garlic salt and pepper.
- Preheat George Foreman or gas grill. Cook chicken just until cooked through (just until juices run clear-don't overcook, or it won't be as juicy).
- Serve with Mexican rice and black beans.
- Mexican Rice:.
- Cook rice in 1 tablespoon oil, until lightly browned.
- Add chicken broth, salsa, cumin, and garlic salt; cover pan and simmer for about 25 minutes, or until rice is tender.
Nutrition Facts : Calories 362.7, Fat 7.4, SaturatedFat 1.4, Cholesterol 75.5, Sodium 610.9, Carbohydrate 39.9, Fiber 1.6, Sugar 0.9, Protein 31.1
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
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