One Pan Tex Mex Chicken Rice Recipes

ONE-PAN TEX-MEX CHICKEN & RICE

Steps:

• Mix dressing and cumin until blended. Heat half the dressing mixture in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add vegetables and remaining dressing mixture; stir. Cook 2 to 4 min. or until vegetables are crisp-tender, stirring frequently.
• Stir in rice and water; bring to boil. Add TACO BELL® Sauce; mix well. Top with cheese.
• Remove from heat; cover. Let stand 5 min.

ONE PAN TEX-MEX CHICKEN AND RICE

Steps:

• Whisk together the Cajun seasoning and chili powder together. Rub the seasoning on the chicken breasts.
• Place the oil in the skillet and allow it get it warm over medium heat.
• Add the chicken breasts and cook on each side for 5 minutes. Preheat oven to 400 degrees.
• Place the skillet in the oven and bake for 15 minutes or until the chicken is cooked through.
• Remove from the skillet and place onto a plate or a cutting board and set aside.
• Place the oil, onion, mini sweet peppers into the skillet and saute for 10 minutes or tender the onions are translucent.
• Mix in the garlic, diced green chiles, corn, black beans, salt, pepper, cumin, chili powder, oregano, red pepper chili flakes, and paprika together.
• Add the chicken stock; mix, and bring to a boil. Add the rice and cover for 15 minutes or until the rice is tender.
• Add lime juice (optional) and place the chicken breasts on top of the rice.
• Garnish with fresh cilantro.

ONE-POT TEX-MEX CHICKEN AND RICE

Steps:

• In a large oven-safe skillet,* heat 1 tsp of olive oil over medium heat. Cook the boneless, skinless chicken thighs about 4 minutes on each side or until they reach an internal temperature of 165ºF. Remove from the pan and set aside.
• Add the second tsp of olive oil to the pan and cook the sweet onion and red pepper for 3 minutes.
• Add the minced garlic along with the dried spices and cook for 1 more minute.
• Add the fire-roasted crushed tomatoes, honey, water, and brown rice to the pan and increase to high heat. Bring to a boil and then turn the temperature down to medium-low and gently simmer for 35 to 40 minutes, or until the rice is tender. While the rice is cooking, chop the chicken.
• Once the rice is cooking, add the sweet corn and chopped chicken to the pan and stir to combine. Cook for about 5 minutes, or until heated through.
• Sprinkle with 1 C of monterey jack cheese. If you have an oven-safe skillet, place the dish under a broiler to melt the cheese for 1-2 minutes. Garnish with freshly chopped cilantro and serve.

ONE-PAN TEX MEX SALSA CHICKEN AND RICE

Steps:

• Preheat your oven to 425º F.
• Heat olive oil in a large cast iron skillet over medium-high heat.
• Pat the chicken dry with paper towels and rub them well with the taco seasoning on both sides, then add them to the pan. Sear the chicken on both sides. The chicken breasts will only need about 3-5 minutes per side, depending on how thick they are. You don't want to cook them through. You just want to get some flavor going on the exterior of the chicken and in the pan.
• When the chicken is seared, remove it from the pan and transfer to a paper towel-lined plate; set aside.
• Add the chopped onions and bell peppers to the hot skillet. Simmer them until they've softened. Then, stir in the rice and let it toast for about a minute. Finally, add the black beans, corn, chicken stock, and salsa to the pan. Stir everything together.
• Nestle the chicken breasts into the rice mixture. Spoon some of the salsa over top of the chicken breasts to lightly coat, and then top them with the shredded cheese. (See recipe notes.)
• Transfer the pan to the oven, uncovered, for about 20-25 minutes or until the rice is tender and the chicken is cooked through to an internal temperature of 165º F. Once the chicken and rice are done, remove the pan from the oven and top with some freshly chopped parsley or cilantro. You can also serve with jalapeños, avocado or guacamole, sour cream, or plain Greek yogurt.

EASY TEX-MEX CHICKEN AND RICE

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.

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

CHEESY TEX-MEX CHICKEN & RICE

Steps:

• Spray large skillet with cooking spray. Add chicken; cook and stir 4 to 5 minutes or until cooked through.
• Add salsa, water and VELVEETA; mix well. Bring to boil.
• Stir in rice; cover. Remove from heat. Let stand 7 minutes or until liquid is absorbed and rice is tender. Stir before serving.