Southwest Chicken And Rice Recipes

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SOUTHWEST CHICKEN AND RICE



Southwest Chicken and Rice image

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

2 packages (8-1/2 ounces each) ready-to-serve Santa Fe whole grain rice medley
2 packages (6 ounces each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup shredded Monterey Jack cheese

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.

SOUTHWESTERN CHICKEN AND RICE



Southwestern Chicken and Rice image

For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!

Time 45m

Yield 4

Number Of Ingredients 11

1 tbsp. GOYA® Extra Virgin Olive Oil
2 boneless, skinless chicken breast halves (about 1 lb.), cut into ¾" pieces
½ medium yellow onion, finely chopped (about ½ cup)
½ medium green and/or red bell pepper, chopped (about ½ cup)
2 tbsp. GOYA® Lemon Juice
1 tbsp. chili powder
1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 tsp. paprika
½ tsp. hot pepper flakes
1 box (7 oz.) GOYA® Yellow Rice
1 tbsp. chopped fresh cilantro

Steps:

  • Step 1 Heat oil in 12" skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate. Step 2 Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet. Step 3 Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes. Step 4 Remove skillet from heat; stir in cilantro. Serve warm.

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE



Slow-Cooker Southwest Cheesy Chicken and Rice image

Destined to become a new family favorite, this slow-cooker dinner dishes out lots of love in the form of extra-cheesy rice, tender chicken, black beans and corn.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h50m

Yield 8

Number Of Ingredients 12

1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
8 boneless skinless chicken thighs
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
1 can (15 oz) black beans, drained, rinsed
1 cup fresh or frozen whole kernel sweet corn
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
2 cups shredded Cheddar cheese (8 oz)
4 cups cooked white rice
1/4 cup chopped fresh cilantro

Steps:

  • Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces.
  • Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.

Nutrition Facts : Calories 510, Carbohydrate 43 g, Cholesterol 145 mg, Fat 1/2, Fiber 5 g, Protein 37 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1540 mg, Sugar 5 g, TransFat 1/2 g

SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

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

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

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

SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY



Southwestern Chicken And Rice Recipe by Tasty image

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

1 ½ tablespoons sour cream
1 tablespoon lime juice
¼ teaspoon cumin
¼ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon fresh cilantro, finely chopped
½ cup white rice, cooked
¼ cup black beans
¼ cup corn, cooked
½ small tomato, chopped
½ cup shredded rotisserie chicken
⅛ cup shredded cheese blend
½ teaspoon fresh cilantro, finely chopped

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

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE



Cheesy Southwest Chicken and Rice Casserole image

Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.

Provided by Rena

Categories     Chicken and Rice Casserole

Time 1h35m

Yield 8

Number Of Ingredients 12

2 (7 ounce) skinless, boneless chicken breasts
¼ cup olive oil, divided
salt and ground black pepper to taste
3 ½ cups water
1 (10 ounce) bag yellow rice
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium carrots, shredded
2 cloves garlic, chopped
2 cups shredded Monterey Jack cheese, divided
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper.
  • Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on.
  • While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork.
  • While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes.
  • Grease a 9x13-inch baking dish.
  • Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g

CROCK POT SOUTHWEST CHICKEN AND RICE



Crock Pot Southwest Chicken and Rice image

Nice, easy lazy Saturday meal - throw it in the crock pot, watch a movie, have a glass of wine and voila! Dinner's ready. Another good one from "Fix It and Forget It."

Provided by Lisa1

Categories     Chicken

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless skinless chicken breast halves
15 ounces black beans, drained
12 ounces roasted red peppers, undrained
14 1/2 ounces Mexican-style tomatoes, undrained
1 large onion, chopped
1/2 teaspoon salt
pepper
hot cooked rice

Steps:

  • Place chicken in crock pot.
  • Combine beans, red peppers, tomatoes, onion, salt and peppr. Pour over chicken.
  • Cover and cook on High 2 to 3 hours or until chicken is no longer pink.
  • Serve over rice.

SOUTHWESTERN CHICKEN AND RICE



Southwestern Chicken and Rice image

Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.

Provided by My Food and Family

Categories     Home

Time 30m

Yield Makes 4 servings.

Number Of Ingredients 8

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
1 large onion, chopped
1 can (15-1/4 oz.) kidney beans, drained, rinsed
1-1/2 cups TACO BELL® Thick & Chunky Salsa
1 cup frozen whole kernel corn, thawed
1/2 cup chicken broth
1-1/2 cups instant white rice, uncooked

Steps:

  • Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
  • Add beans, salsa, corn and broth. Bring to boil.
  • Stir in rice; cover. Remove from heat. Let stand 5 min.

Nutrition Facts : Calories 470, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g

SOUTHWEST CHICKEN AND RICE



SOUTHWEST CHICKEN AND RICE image

Categories     Chicken

Number Of Ingredients 20

2 C dry brown rice
2 1/2 C chicken stock
3 boneless skinless chicken breasts
1 red pepper, diced
1 yellow pepper, diced
1/2 sweet onion, chpd
1 can Mexican style corn, drained
1 jalapeno, diced
3 cloves garlic, minced
extra virgin olive oil
blk pepper
cumin
chili peper
cayenne pepper
fajita seasonings
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 large can plus 1 small can green enchilada sauce
1 bag shredded mixed Mexican cheese
Sour cream or salsa for topping

Steps:

  • boil chicken in large pot with blk pepper, cumin, chili pwd., cayenne, fajita seasonings. When chicken is done remove from pot and let cool. Cook brown rice according to package directions using chicken broth instead of water Heat EVOO over med. heat and sauté peppers, onion, corn, jalapeno and garlic until they are soft and no liquid in pan. Add seasonings to taste. Shred chicken and place in large mixing bowl. Mix in beans, veggies and rice and large can of enchilada sauce. Transfer all to 9 x 13 greased glass casserole dish. Add small can of enchilada sauce. Cover with cheese. Bake at 400 degrees for 20 min until bubbly.Remove from oven and let stand 10 min. before serving. Top with sour cream or salsa.

SOUTHWEST CHICKEN TENDERS AND RICE



Southwest Chicken Tenders and Rice image

Make and share this Southwest Chicken Tenders and Rice recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon chili powder (try chipotle or ancho chili powder)
1/2 teaspoon dried oregano, crushed
1 1/2 lbs chicken tenderloins
2 large limes, divided
2 tablespoons olive oil, divided plus more as needed
1 cup onion, diced
1 medium bell pepper, cut into 1/4-inch dice (1 cup green, red, orange or yellow)
2 tablespoons tomato paste
1 1/2 cups long-grain rice, rinsed
3 1/4 cups homemade broth or 3 1/4 cups no-salt-added chicken broth
2 tablespoons finely chopped cilantro
shredded cheddar cheese, monterey jack cheese or Mexican blend cheese

Steps:

  • Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter.
  • Combine the salt, pepper, cumin, chili powder and oregano in a small bowl.
  • Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides.
  • Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes.
  • Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It's not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken.
  • Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil.
  • Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro.
  • Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.

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From 12tomatoes.com


SOUTHWEST CROCK POT CHICKEN AND RICE - EATING ON A DIME
2020-11-18 Instructions. Place the chicken at the bottom of a crock pot. Top with the beans, corn, tomatoes, cream of chicken soup, milk, paprika, taco seasoning and pepper. Cover and cook on low for 6-8 hours or on high for 3-4 hours. Remove the chicken, shred and return it back to the crock pot.
From eatingonadime.com


SOUTHWEST CHICKEN CROCKPOT - OHSNAPMACROS
2022-06-27 Season with salt, pepper and juice of half a lime. Mark as complete. 2. Top the chicken with beans, corn, rotel and salsa. Cover and set on low for 4.5 hours or high for 2. Mark as complete. 3. When the chicken is fully cooked shred inside the crockpot with a fork and mix together well. Chicken should shred easily.
From ohsnapmacros.com


SOUTHWESTERN CHICKEN AND RICE SKILLET - SWEET SAVORY AND STEPH
2021-11-19 Southwestern Chicken and Rice Skillet is packed with protein, veggies, whole grains, and most importantly, flavor. Simmered with Southwestern spices and tossed with corn kernels, scallions and cilantro, this one pan skillet meal is family-friendly and meal-prep friendly. Ready in under 30 minutes, this dish is easy to prepare, even for beginner cooks. This is the …
From sweetsavoryandsteph.com


ONE-POT SOUTHWEST CHICKEN AND RICE | MEL'S KITCHEN CAFE
2019-07-15 Cover, reduce the heat to medium-low and cook at a simmer until the chicken is cooked through and the rice is tender, about 25 minutes. Transfer the chicken to a platter or plate. Stir the black beans and corn into the pot. Add the cheese and cilantro. Season the rice mixture with salt and pepper to taste.
From melskitchencafe.com


SOUTHWEST CHICKEN AND BROWN RICE - EAT AT HOME
2010-03-04 1 1/2 lbs. boneless chicken breast, cut in bite-size pieces (I used about 1/2 bag chicken tenders) 1 1/2 tsp. chili powder; 1 1/2 tsp. cumin; oil; 1 onion, sliced thin
From eatathomecooks.com


SOUTHWEST CHICKEN AND RICE SOUP - RECIPE RUNNER
Instructions. In a small bowl, combine the chili powder, cumin, oregano, smoked paprika, garlic, salt and pepper. Sprinkle half the mixture on the chicken and reserve the rest. In a large heavy bottom pot heat the olive oil over medium high heat. When the oil is hot add in the chicken and sear for 2 minutes per side.
From reciperunner.com


SOUTHWEST CHICKEN SKILLET - COOKTHESTORY
Stir in the salsa, broth, beans, corn, and rice. Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and stir. Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes. Southwest Chicken Skillet Nutrition Facts.
From cookthestory.com


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