SANTA FE CHICKEN AND RICE
Santa Fe Chicken and Rice
Provided by Minute® Rice
Yield 4
Number Of Ingredients 7
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 & RICE
You don't have to live in Santa Fe to treat your family to this Southwest-style chicken and rice dish. You will, however, need some black beans and salsa!
Provided by My Food and Family
Categories Home
Time 10m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : Calories 470, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 1200 mg, Carbohydrate 58 g, Fiber 9 g, Sugar 4 g, Protein 33 g
EASY SANTA FE CHICKEN
"My day is busy from start to finish," remarks Debra Cook of Pampa, Texas. "So this quick and meaty main dish is one of my menu mainstays. With its lovely golden color, it's pretty enough to serve to company or as a special Sunday dinner idea."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 339 calories, Fat 10g fat (7g saturated fat), Cholesterol 46mg cholesterol, Sodium 744mg sodium, Carbohydrate 43g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein.
SANTA FE CHICKEN AND RICE
This is easy to make and taste great. You can eat is just the way it is, or try it rolled in a tortilla.
Provided by southern chef in lo
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
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.
SANTA FE CHICKEN AND RICE
A quick, inexpensive tasty meal - perfect for after a work day. It's even faster if you have leftover cooked chicken and rice to use. Another recipe from my mother-in-law.
Provided by HeatherDiane
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
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 AND RICE
Cheesy chicken breasts are even more scrumptious served on a bed of tender, Southwest-style rice. This effortless meal from Debra Cook of Pampa, Texas, is ready in half an hour.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 462 calories, Fat 13g fat (7g saturated fat), Cholesterol 109mg cholesterol, Sodium 814mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 1g fiber), Protein 37g protein.
SANTE FE CHICKEN
Categories Chicken Garlic Poultry Tomato Braise Quick & Easy Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.
SANTA FE CHICKEN AND RICE
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
Provided by Campbell's Kitchen
Categories Swanson®
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554 calories, Carbohydrate 65.2 g, Cholesterol 87.5 mg, Fat 10.5 g, Fiber 8.6 g, Protein 47 g, SaturatedFat 2.3 g, Sodium 1115.5 mg, Sugar 6 g
SANTA FE CHICKEN AND RICE
This one-skillet dish features cheese topped chicken, rice, black beans and corn, all simmered in flavorful picante sauce. Your family will really enjoy this recipe!
Provided by Campbell's Kitchen
Categories Swanson®
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 554 calories, Carbohydrate 65.2 g, Cholesterol 87.5 mg, Fat 10.5 g, Fiber 8.6 g, Protein 47 g, SaturatedFat 2.3 g, Sodium 1115.5 mg, Sugar 6 g
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