Mexican Essentials Creamy Chicken Over Rice Recipes

CREAMY MEXICAN CHICKEN & RICE CASSEROLE

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.

CHEESY MEXICAN CHICKEN & RICE

Steps:

• Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
• Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
• Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
• Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
• Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.

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.

CREAMY MEXICAN CHICKEN

Steps:

• Preheat oven to 350.
• Heat oil in skillet.
• Add onion, garlic, and all seasonings, and chicken and lightly brown.
• Meanwhile, prepare spanish rice according to box directions.
• Spray bottom of casserole dish and add spanish rice.
• Top with chicken mixture.
• In separate bowl, whisk together cream cheese, milk, sour cream and green chilies.
• Pour over chicken and rice.
• Sprinkle with a little more paprika.
• Cook in oven at 350 for 25-30 minutes, or until slightly bubbling.

INSTANT POT® MEXICAN CHICKEN AND RICE BOWLS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Add chicken and saute until edges are lightly browned, 3 to 4 minutes. Cancel Saute mode and transfer chicken to a plate.
• Pour chicken broth into the pot; scrape the bottom of the pot to loosen any browned bits with a spoon. Add corn, black beans, diced tomatoes with green chilies and their juices, rice, seasoning salt, chili powder, and garlic powder. Place chicken pieces on top of rice mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 1 more minute. Unlock and remove the lid.
• Open the lid and stir chicken and rice. Serve in bowls topped with shredded Mexican cheese and chopped cilantro.

MEXICAN ESSENTIALS: CREAMY CHICKEN OVER RICE

Steps:

• 1. PREP/PREPARE
• 2. If you have a skillet big enough to hold the chicken, and then simmer the sauce, use it... It will save cleaning up an additional pot.
• 3. Dried versus Fresh Peppers If you are using dried peppers cut off the stems and attempt to shake out as many seeds as you can. Then, soak in warm water for about thirty minutes, open them up and remove any remaining seeds; finally, chop and reserve. If you are using fresh pepper, remove the stems, the seeds and dice.
• 4. Are Dried Peppers Hotter than Fresh? That depends on how you are measuring them. Fresh peppers contain a lot of water; dried obviously do not. For every pound of dried peppers, it would take 10 pounds of fresh to equal the same heat level. But that is a bit misleading. When you dry out a pepper it loses 90% of its weight to the evaporation of water; however, capsaicin, the part of the pepper that makes the heat, does not evaporate. So, a fresh 10-ounce pepper, once dried, would weigh 1 ounce, but it would still be just as hot.
• 5. Gather your ingredients (mise en place).
• 6. Add the oil and butter to a skillet over medium heat.
• 7. Add the chicken thighs, and sauté until beginning to brown, 3 - 4 minutes per side.
• 8. Remove from the pan and reserve.
• 9. Add all the sauce ingredients to the pan (except the can of tomatoes) and allow to simmer until the veggies soften, about 8 - 10 minutes.
• 10. Canned tomatoes are already cooked, so there is no need to add them at this point.
• 11. Let cool for 10 minutes, place into a food processor (along with the canned tomatoes) and process until smooth.
• 12. You can leave it slightly chunky, if you prefer.
• 13. Cut the chicken into strips, add them and the sauce to the bowl of a slow cooker, then cook on low for 3.5 - 4 hours.
• 14. After the allotted time, open the cooker and add the finishing touch ingredients.
• 15. Give the mixture a stir and slow cook for an additional 30 minutes.
• 16. Do a final testing for proper seasoning.
• 17. PLATE/PRESENT
• 18. Serve over rice or noodles with some crusty bread and a small side salad. Enjoy.
• 19. Keep the faith, and keep cooking.