Southwestern Chicken Rice Taco Bell Version Recipes

SOUTHWESTERN CHICKEN & RICE TACO BELL VERSION

Steps:

• Bring chicken, salsa, taco seasoning mix and water to a boil in large skillet; cover.
• Simmer 10 minutes.
• Return to boil.
• Stir in rice and beans.
• Sprinkle with cheese; cover.
• Cook on low heat 5 minutes.
• Top with sour cream.
• Serve hot.
• The Zatarains gives it a little kick. If you don't like it too spicy use a mild salsa.

EASY CHICKEN-RICE TACOS

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken and onions; cook until chicken is cooked through, stirring frequently.
• Stir in taco seasoning mix, water and tomato sauce. Bring to boil. Reduce heat to low; cover. Simmer 5 min. Add rice and beans; mix well. Cover. Remove from heat. Let stand 5 min.
• Fill taco shells evenly with the chicken mixture; top with cheese, lettuce and tomatoes.

EASY SOUTHWESTERN CHICKEN

Steps:

• Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
• Put chicken in the bag with the remaining seasoning; shake to coat.
• Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
• Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
• Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY

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!

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.

CHICKEN TACO RICE

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.

SOUTHWEST CHICKEN

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.

SOUTHWESTERN CHICKEN AND RICE

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.

SOUTHWESTERN TACO CHICKEN

Steps:

• Add everything except the rice,cheese, and cilantro to the crock pot and stir it well. Make sure the chicken is covered by the mixture. Cook on the low setting for 8 hours.
• Near the end of the cooking time, cook the rice and set aside.
• After the 8 hours of cooking, remove the lid of the crock pot and stir the mixture with a fork to shred the chicken. By now it should be very tender and should fall apart easily.
• Serve the chicken mixture over rice and top with cheddar and cilantro.

SLOW-COOKER SOUTHWEST CHEESY CHICKEN AND RICE

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.