Pan Seared Chicken With Southwest Corn And Brown Wild Rice Recipes
PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE
Number Of Ingredients 8
Steps:
- Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
- Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
- Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.
SOUTHWEST CHICKEN
Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.
Provided by Tamcattt
Categories World Cuisine Recipes Latin American Mexican
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g
WILD RICE CHICKEN SKILLET
"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges
SOUTHWEST CHICKEN AND RICE
With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.
Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.
SOUTHWEST CHICKEN WITH BROWN RICE
Make and share this Southwest Chicken With Brown Rice recipe from Food.com.
Provided by NiftyDeb
Categories One Dish Meal
Time 45m
Yield 1 1/2 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken pieces with cumin and chili powder. Heat oil in a large skillet over medium heat. Add chicken; cook until meat is on longer pink. Add onion and garlid; cook an stir 2 minutes. coarsely chop tomatoes; set aside. Add water to equal 1 3/4 c total. Add liquid and salsa to skillet and bring to a boi. Stir in rice, reduec heat, cover tithtly an simmer 25 minutes. Stir in beans and tomatoes. Rem ove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and garnish with avocado.
SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY
Here's what you need: sour cream, lime juice, cumin, paprika, salt, pepper, fresh cilantro, white rice, black beans, corn, small tomato, shredded rotisserie chicken, shredded cheese blend, fresh cilantro
Provided by Katie Aubin
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 14
Steps:
- Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
- Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
- Store in the refrigerator for 2-3 days.
- When ready to eat, shake well to combine.
- Enjoy!
Nutrition Facts : Calories 889 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 5 grams, Protein 57 grams, Sugar 5 grams
SOUTHWESTERN PAN SEARED CORN
I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.
Provided by threeovens
Categories Corn
Time 20m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
- Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
- Turn heat to low, stir in remaining ingredients. Toss with corn and serve.
SOUTHWEST CHICKEN AND RICE CASSEROLE
All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.
Provided by Debbie Wind Bailey
Categories Chicken and Rice Casserole
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
- Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
- Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
- Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
- Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g
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