Tex Mex Chicken And Rice Bake Recipes

TEX-MEX SKILLET CHICKEN AND RICE

Steps:

• Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
• Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

TEX-MEX CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place.
• Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes.
• Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese.
• Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

TEX MEX CHICKEN AND RICE BAKE

Steps:

• Mix soup, milk, rice and chili powder in shallow 2 qt (2 L) baking dish. Spread evenly with vegetables.
• Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
• Bake at 400°F (200°C) until chicken is cooked through and rice is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes. Remove chicken and stir rice before serving.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX MEX CHICKEN AND RICE BAKE

Steps:

• Preheat oven to 400°F (200°C).
• Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
• Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
• Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.

TEX-MEX CHICKEN AND RICE

Steps:

• Spray skillet with cooking spray and heat.
• Add chicken breast cubes and cook until no longer pink.
• Stir in salsa, mexi-corn, black beans and leftover rice.
• Sprinkle with cheese and cook until melted.

TEX-MEX CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 2 quart casserole dish.
• Combine all the ingredients, reserving 3/4 cup of cheese.
• Place in the casserole dish.
• Top with the reserved cheese and cover with foil.
• Bake 25 minutes.
• Uncover and bake until lightly browned, about 10 minutes.

TEX-MEX CHICKEN RICE CASSEROLE

Steps:

• Heat oven to 425°F.
• Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
• Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.