MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
MEXICAN CHICKEN AND RICE CASSEROLE
Make and share this Mexican Chicken and Rice Casserole recipe from Food.com.
Provided by Lulabelle30
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.
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.
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.
CREAMY MEXICAN CHICKEN & RICE CASSEROLE
This casserole is a favorite of everyone who has it. Every time I ask, "What would you like for dinner/your birthday/major event?" I am always surprised that the request is this simple casserole. My mother-in-law made this for my husband when he was a kid and it is still his favorite, and now my family requests it as well.
Provided by MommyMakes
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare chicken and rice.
- Preheat oven to 350°F Mix together soups, tomatoes, and broth.
- In a large casserole dish, layer half of chicken, soup mixture, and cheese. Repeat.
- Top with crushed chips.
- Bake for 45 minutes or until bubbling; serve over rice.
- NOTE: The chips get pretty dark--if you are afraid they will burn cover the casserole.
Nutrition Facts : Calories 566, Fat 27.7, SaturatedFat 8, Cholesterol 98.1, Sodium 1672.5, Carbohydrate 42.3, Fiber 2.5, Sugar 5.2, Protein 35.5
MEXICAN CHICKEN & RICE CASSEROLE
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 400*F Spread rice, salt and butter in a 9 x 13 casserole dish. Pour boiling water over and stir rice until butter is melted. Cover with foil and bake for 20 minutes. While rice is in oven, in a medium sized mixing bowl combine cream of chicken soup, sour cream, green chilies, taco seasoning, corn & optional ingredients. Mix well, set aside. Once rice comes out of oven, remove foil and set aside. Top rice with chicken or turkey. Pour sauce over rice and cover with foil again. Bake for 20 minutes. Remove from oven. Gently remove foil and serve immediately.
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