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 FRIED RICE
After I made this I wasn't sure why it was called a "fried rice" but I guess if you look at it from a spicy southwestern way. Even though it's not fried it's a great dish. Very fast and easy to make!!
Provided by iluvmythomas
Categories Chicken
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, sauté the chicken, corn green pepper and onion in oil until chicken juices run clear.
- Stir in the broth, salsa, chili powder and cayenne; bring to a boil.
- Add the rice.
- Cover and remove from heat; let stand for 5 minutes.
- Fluff with a fork.
- Sprinkle with cheese.
- Cover and let stand for 2-3 minutes for until cheese is melted.
Nutrition Facts : Calories 255.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 43.9, Sodium 444.3, Carbohydrate 34.3, Fiber 2.8, Sugar 2.3, Protein 22.5
SOUTHWEST VEGGIE AND RICE CASSEROLE
Provided by Beth Moncel
Categories Bean Rice Bake Dinner Casserole/Gratin
Yield Serves 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F. Coat an 8-by-8-inch casserole dish with nonstick cooking spray.
- In a large skillet, heat the vegetable oil over medium-low heat. Add the onion and garlic and cook for about 5 minutes, or until the onions have softened. Add the jalapeño and bell peppers, zucchini, chili powder, and salt to the skillet and stir to combine. Raise the heat to medium and continue to sauté until the vegetables are soft and no liquid remains on the bottom of the skillet, about 10 minutes.
- In a large bowl, combine the corn kernels, diced tomatoes and chiles, and black beans. Add the sautéed vegetables, Taco Rice, and shredded cheddar cheese to the bowl and stir until evenly mixed.
- Pour the rice and vegetable mixture into the prepared casserole dish and bake for 20 minutes.
- Sprinkle the green onions over the casserole and serve.
SOUTHWESTERN RICE BAKE
Whenever I have a hard time planning dinner, my husband requests his favorite bake. Often, I use it as an entree, served with warm tortillas. Other times, I eliminate the meat and present it as a spicy side dish.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rice, beef, sour cream, 3/4 cup of Monterey Jack cheese, 3/4 cup of cheddar cheese, chilies, salt and pepper. , Spoon into a greased 1-1/2-qt. baking dish. Sprinkle with remaining cheeses. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Serve with olives, tomatoes and onions if desired.
Nutrition Facts : Calories 612 calories, Fat 36g fat (23g saturated fat), Cholesterol 133mg cholesterol, Sodium 811mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 3g fiber), Protein 29g protein.
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g 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 CHEESY CHICKEN AND RICE CASSEROLE
A creation of mine that my family really enjoys. Makes a nice cheesy rice. I haven't made it with the nacho or cheddar cheese soup yet. **Note: the 21 oz milk is equal to two soup cans full.**
Provided by ChipotleChick
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Mix everything together except the chicken and the muenster cheese.
- Pour into a greased 9x13" baking dish. Place chicken breasts on top.
- Bake, covered, for a hour and fifteen minutes.
- Uncover, and place 1/2 slice muenster cheese atop each piece of chicken.
- Bake an additional 15 minutes or until chicken is bo longer pink and juices run clear.
- Let stand a few minutes before serving.
Nutrition Facts : Calories 518.9, Fat 12.8, SaturatedFat 6.4, Cholesterol 100.8, Sodium 545, Carbohydrate 58, Fiber 0.8, Sugar 0.5, Protein 39.6
CHEESY SOUTHWEST RICE AND CORN
Add some flavor to your weeknight dinners with this Cheesy Southwest Rice and Corn. It couldn't be simpler! Sauté your veggies and mix, then enjoy cheesy Southwest rice with red peppers, onion, corn and green chiles.
Provided by My Food and Family
Categories Home
Time 25m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 min. or until water is absorbed and rice is tender.
- Meanwhile, heat oil in large saucepan on medium heat. Add onions and red peppers; cook 4 to 5 min. or until crisp-tender, stirring frequently. Add corn; cook and stir 3 min. Add garlic; cook 1 min., stirring constantly. Remove from heat.
- Fluff rice with fork. Add to cooked vegetables along with the cheeses, chiles and 1/4 cup cilantro; stir until shredded cheese is completely melted and mixture is well blended. Sprinkle with remaining cilantro.
Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 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
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