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.
SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE
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
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
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
CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE
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
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
SOUTHWESTERN CHICKEN AND RICE BAKE
This is from southernfood.about.com. It's a great dish for using leftover chicken and rice, and it is VERY easy. Don't let the number of ingredients fool you - as a lot of them are spices. I used almond milk and whole wheat flour, but regular milk and all purpose flour can be used (respectively). You can also use less ground red pepper if you don't want it quite so hot.
Provided by replank
Categories One Dish Meal
Time 50m
Yield 1 dish, 8 serving(s)
Number Of Ingredients 18
Steps:
- 1. In large bowl, combine rice, chicken, beans, corn, tomatoes, cilantro, cumin, garlic powder, oregano, chili powder, and red pepper. Stir to blend.
- 2. In a saucepan, melt butter over medium-low heat. Stir in flour until well blended and bubbly. Gradually stir in milk, chicken broth, salt, and pepper. Cook, stirring constantly, until thickened and bubbly. Stir into the rice and chicken mixture. Add more spices, salt and/ or pepper if desired.
- 3. Spray a 2 to 2.5 quart casserole dish with nonstick cooking spray. Pour mixture into the dish. Bake at 350 degrees for 25 - 30 minutes, or until bubbly. If desired, sprinkle with the cheese 5-8 minutes before done.
- 4. If desired, serve with a dollop of sour cream, chopped green onions, and tomatoes.
Nutrition Facts : Calories 292.1, Fat 9.8, SaturatedFat 5, Cholesterol 39.2, Sodium 521.9, Carbohydrate 38.3, Fiber 5.9, Sugar 3.1, Protein 14.7
SOUTHWEST CHICKEN & RICE CASSEROLE
A hearty comfort-food dinner with a little zing. If you like more heat in yours, use pepper-jack cheese instead of regular monterey jack cheese. Cuts into nice square servings. Serve with a green salad and dinner's complete!
Provided by Pam-I-Am
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease 2 quart or 8x8 casserole dish.
- Prepare rice as directed to make 2 cups of cooked rice.
- Saute 2 chicken breasts in a shallow pan using olive oil, salt and pepper until done. Chop chicken breasts into bite size pieces.
- Combine all ingredients in a large bowl and mix well. Pour mixture into greased (or sprayed) casserole dish.
- Bake for 40 minutes. Cut into squares and serve.
Nutrition Facts : Calories 418.2, Fat 17.6, SaturatedFat 9.5, Cholesterol 174.2, Sodium 614.4, Carbohydrate 34.1, Fiber 0.5, Sugar 0.5, Protein 29.3
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 RICE CASSEROLE
We really enjoy this hearty dish. Just add a side salad for a nutritious, complete meal. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until water is absorbed and rice is tender. , In a large nonstick saucepan, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in the beans, olives and rice. In a small bowl, combine 1-1/2 cups cheddar cheese, ricotta cheese, sour cream and chili powder., Spoon half of the rice mixture into a 13x9-in. baking dish coated with cooking spray; layer with half of the cheese mixture and salsa. Repeat layers. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheddar cheese. Bake 3-5 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 348 calories, Fat 11g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 506mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.
SOUTHWEST CHICKEN AND RICE BAKE RECIPE - (4.5/5)
Provided by polledl
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F. Spray a 13x9 baking dish with cooking spray. Combine all but last two ingredients in a large bowl, reserving 1 cup of shredded cheese. Spread mixture evenly into baking dish and top with remaining cheese. Bake for 20 minutes until heated through and cheese is melted and bubbly. Serve topped with sour cream and tortilla strips, if desired. Refrigerate any leftovers.
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