Santa Fe Chicken And Rice Quick Recipes

SANTA FE CHICKEN AND RICE

Steps:

• Bring some bold Tex-Mex flavors to the table for your next meal with this Sante Fe Chicken and Rice dish featuring ingredient staples like black beans, whole kernel corn, Cheddar cheese and thick and chunky salsa! Step 1
• Prepare white rice according to package directions. Step 2
• Combine chicken breast strips, beans, corn and salsa in a medium saucepan. Cook on medium heat until heated through, stirring occasionally. Step 3
• Spoon over hot, cooked rice. Top with cheese and green onion, if using. Recipe Tips To speed up cooking time even more, use 2 cups of cooked, leftover rice to make this dish. Simply reheat in the microwave and serve. If you have leftovers from this dish, reinvent them as stuffed peppers or tomatoes on another night of the week. Simply hollow out bell peppers or large tomatoes and stuff with the leftovers. Place in a baking dish and bake at 350°F for about 20 minutes, until the peppers or tomatoes are tender. To make Santa Fe-style tacos, reheat leftovers and wrap in warm tortillas. Serve with chopped cilantro, sour cream, extra cheese and sliced avocado.

SANTA FE CHICKEN AND RICE

Steps:

• This delicious, one-pan Santa Fe chicken with Success® White Rice or Brown Rice, is delicious enough to spoon up on its own, eat with chips or wrapped in a warm tortilla. Step 1
• Prepare rice according to package directions. Step 2
• Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring frequently, 5-6 minutes, until chicken is no longer pink. Add rice, black beans, corn and salsa. Cook for 3-4 minutes, until heated through and thoroughly combined. Step 3
• Serve topped with cheese.

SANTA FE CHICKEN AND RICE

Steps:

• In a small skillet, heat butter over medium-high heat. Add onion; cook and stir until tender., Add broth, salsa and garlic powder; bring to a boil. Stir in rice; return to a boil. Place chicken over rice. Reduce heat; simmer, covered, 20-25 minutes or until rice is tender and a thermometer inserted in chicken reads 165°, turning chicken halfway., Remove from heat. Sprinkle with cheese; cover and let stand until cheese is melted. If desired, sprinkle with cilantro.

SANTA FE CHICKEN AND RICE (QUICK)

Steps:

• Cook rice according to directions on the bag.
• While rice is cooking, cook chicken in oil over medium heat.
• Cut chicken into 1 inch cubes.
• Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.

SANTA FE CHICKEN AND RICE

Steps:

• Spray skillet with cooking spray and heat.
• Add chicken, cook on medium heat until no longer pink.
• Stir in salsa, corn, beans, and rice.
• Sprinkle with cheese.
• Heat until cheese is melted.

SANTA FE CHICKEN & RICE

Steps:

• Cook chicken, beans, corn and salsa in saucepan on medium heat 5 min. or until heated through, stirring occasionally.
• Spoon over rice.
• Top with cheese and onions.

EASY SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion in butter until tender. Add broth and salsa; bring to a boil. Stir in rice and garlic powder. Place chicken over rice; cover and simmer for 10 minutes. , Turn chicken; cook 10-15 minutes longer or until a thermometer reads 165°. Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SANTA FE CHICKEN AND RICE

Steps:

• Prepare the rice. If you use boil in a bag rice it is easier.
• In skillet, cook chicken tenders in small amount, of butter on medium heat until done.
• Stir in the salsa and the drained can of Mexican corn.
• Rinse the black beans and stir in to the mixture, add the cooked rice.
• Heat for 5 to 7 minutes.
• Sprinkle with shredded Monterey jack cheese and heat just until the cheese is melted.

SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine the black beans, corn, and 1/2 cup salsa in a slow cooker. Lay chicken breast atop the black bean mixture; top with another 1/2 cup salsa.
• Cook on High for 3 hours.
• Add cream cheese to chicken mixture; cook another 30 minutes.
• Spoon chicken mixture into middle of tortillas; roll tortillas around filling.

SANTA FE CHICKEN

Steps:

• In a large skillet, saute onion and jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in broth and tomatoes; bring to a boil. Stir in rice. , Sprinkle chicken with salt, pepper and cumin; place over rice mixture. Cover and simmer for 10-15 minutes on each side or until a thermometer reads 170°. , Remove from the heat. Sprinkle with cheese; cover and let stand for 5 minutes. Garnish with cilantro if desired.

SOUTHWEST CHICKEN AND RICE

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.

CREAMY SANTA FE CHICKEN AND RICE

Steps:

• Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.).
• While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl.
• Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth.
• When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture.
• Bake at 350 for about 45 min or until it seems to hold together nicely.

SANTA FE CHICKEN WITH SAFFRON RICE

Steps:

• Spray a 2-quart casserole with cooking spray.
• Put chicken and onion into the casserole.
• Sprinkle with worcestershire, lime and garlic.
• Bake in a 350-degree oven for 30 minutes or until chicken is done.
• Cut up the stewed tomatoes; add to casserole with rest of ingredients except cheese.
• Mix, then cover tightly.
• Continue to bake at 350 for 45 minutes or until rice is done.
• Sprinkle with cheese, cover and let sit on top of stove until cheese melts.
• Top with fresh chopped cilantro, if desired.

SANTA FE CHICKEN AND RICE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

EASY SLOW COOKER SANTA FE CHICKEN

Steps:

• Combine black beans, chicken broth, diced tomatoes with green chile peppers, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper, and salt in the crock pot. Season chicken breast with salt and lay atop the beans mixture.
• Cook on Low for 9 1/2 hours.
• Remove chicken from slow cooker to a cutting board; shred into strands, return to the slow cooker, and stir into the beans mixture.
• Continue cooking on Low for 30 minutes more.

SANTA FE CHICKEN AND RICE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

SANTA FE CHICKEN AND RICE

Steps:

• Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.
• Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.