Tex Mex Chicken And Rice Recipes

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TEX-MEX CHICKEN AND RICE



Tex-Mex Chicken and Rice image

Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (about 6 ounces each)
1 can (10-1/2 ounces) reduced-fat condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles
1 cup salsa verde
1/2 teaspoon ground cumin
1-1/2 cups (about 7-1/2 ounces) frozen corn, thawed
1 cup uncooked instant brown rice
Shredded cheddar cheese, reduced-fat sour cream, cubed avocado, chopped cilantro, and sliced ripe olives, optional

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.

Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

TEX MEX CHICKEN AND RICE BAKE



Tex Mex Chicken and Rice Bake image

Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.

Yield 4

Number Of Ingredients 9

1 can (284 mL) CAMPBELL'S® Condensed Low Fat Cream of Chicken Soup
1 can low fat low fat (1%) milk
1 1/2 cups 375 mL parboiled white rice
1 1/2 tsp 8 mL chili powder
1 green pepper, cut into strips
1 red pepper, cut into strips
1 medium onion, diced
1/2 cup 125 mL frozen whole kernel corn, or canned corn kernels
1/2 tsp 3 mL each salt and pepper

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



Tex-Mex Chicken and Rice image

Great way to use up leftover rice. I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't had a chance to make it myself yet, but thought it sounded quick, simple and tasty. If you beat me to it, please let me know what you think!

Provided by -Sylvie-

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups leftover rice
cooking spray
3/4 lb seasoned chicken breast, cut into cubes
1 (8 ounce) jar mild salsa or 1 (8 ounce) jar hot salsa
1 (11 ounce) can Mexican-style corn, drained
1 (15 ounce) can black beans, rinsed and drained
1/2 cup monterey jack pepper cheese

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.

Nutrition Facts : Calories 1076.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 67, Sodium 742.8, Carbohydrate 190.7, Fiber 10.3, Sugar 1.8, Protein 43.6

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

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



Tex Mex Chicken And Rice image

A quick, one pot dinner of Tex Mex Chicken and Rice that is incredibly simple to make and loaded with Tex Mex flavors. Tender, juicy chicken thighs, beautifully seasoned with Tex Mex seasoning, cooked with lots of veggies and rice. Quick to make, little effort required, stellar results.

Provided by Joanna Cismaru

Categories     Dinner

Time 50m

Number Of Ingredients 17

2 tablespoons olive oil (divided)
1½ pounds chicken thighs (boneless skinless cut into bite sized pieces)
2 tablespoons Tex Mex seasoning
2 tablespoons butter (unsalted)
1 large onion (chopped)
2 medium bell peppers (red and green, chopped)
4 cloves garlic (minced)
15 ounce fire roasted tomatoes ((1 can diced))
15 ounce black beans (drained and rinsed)
8 ounces corn (canned or frozen, drained if canned)
1 teaspoon chili powder
1 teaspoon ground cumin
2½ cups chicken broth (low sodium or no sodium added)
1 cup long grain rice (such as Jasmine or Basmati)
1½ cup Monterey Jack cheese (shredded)
2 tablespoons fresh cilantro (chopped)
1 lime (cut in wedges for serving)

Steps:

  • Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.
  • Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.
  • Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.
  • Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.

Nutrition Facts : ServingSize 1 serving, Calories 544 kcal, Carbohydrate 44 g, Protein 41 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 143 mg, Sodium 469 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 12 g

TEX-MEX SKILLET CHICKEN AND RICE



Tex-Mex Skillet Chicken and Rice image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

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.

Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

TEX-MEX CHICKEN AND RICE SOUP



Tex-Mex Chicken and Rice Soup image

This simplified scratch-made soup is a spicy (but not too spicy) step beyond basic chicken soup. Made with chili powder, cumin, green chiles, corn and tomatoes, there's plenty of flavor to go around. Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of shredded Mexican cheese blend for a hearty, satisfying meal in a bowl.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 14

2 tablespoons butter
1 package (20 oz) boneless skinless chicken thighs, cut in 3/4-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 carton (32 oz) Progresso™ chicken broth
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 cup uncooked long-grain white rice or converted white rice (3 oz)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 cup frozen whole kernel corn
Shredded Mexican cheese blend, tortilla strips and chopped fresh cilantro leaves, if desired

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
  • Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
  • Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
  • Serve soup topped with remaining ingredients.

Nutrition Facts : Calories 280, Carbohydrate 27 g, Cholesterol 100 mg, Fat 1 1/2, Fiber 1 g, Protein 23 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1020 mg, Sugar 5 g, TransFat 0 g

ONE-PAN TEX-MEX CHICKEN & RICE



One-Pan Tex-Mex Chicken & Rice image

Meet your new week night favorite - One-Pan Tex Mex Chicken & Rice. Transform chicken breasts, veggies & cheese into saucy Tex-Mex chicken & rice.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/2 cup KRAFT Zesty Italian Dressing
1 Tbsp. ground cumin
1-1/2 lb. boneless skinless chicken breasts, cut into thin strips
1 red onion, slivered
1 green pepper, cut into strips
1-1/2 cups instant white rice, uncooked
1 cup water
3/4 cup TACO BELL® Mild Sauce
1 cup KRAFT Mexican Style Finely Shredded Four Cheese

Steps:

  • Mix dressing and cumin until blended. Heat half the dressing mixture in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
  • Add vegetables and remaining dressing mixture; stir. Cook 2 to 4 min. or until vegetables are crisp-tender, stirring frequently.
  • Stir in rice and water; bring to boil. Add TACO BELL® Sauce; mix well. Top with cheese.
  • Remove from heat; cover. Let stand 5 min.

Nutrition Facts : Calories 330, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 530 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

TEX-MEX CHICKEN CASSEROLE



Tex-Mex Chicken Casserole image

This is a version of the famous King Ranch Chicken casserole. Careful, it packs a bit of heat!

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h30m

Yield 8

Number Of Ingredients 13

1 (10 ounce) bag nacho cheese-flavored corn chips (such as Doritos®), crushed
1 tablespoon butter
1 small onion, finely chopped
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can cream of mushroom soup
1 (4.5 ounce) can chopped green chiles
⅓ cup milk
2 tablespoons sour cream
1 teaspoon chili powder
1 teaspoon ground cumin
2 ½ cups chopped cooked chicken
1 (8 ounce) package shredded sharp Cheddar cheese

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.

Nutrition Facts : Calories 479.9 calories, Carbohydrate 31.1 g, Cholesterol 71.5 mg, Fat 29.5 g, Fiber 2.2 g, Protein 24.2 g, SaturatedFat 11.4 g, Sodium 1209.4 mg, Sugar 4.8 g

TEX-MEX CHICKEN AND RICE



Tex-Mex Chicken and Rice image

Make and share this Tex-Mex Chicken and Rice recipe from Food.com.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cooked chicken, chopped
2 cups instant rice, cooked
2 cups salsa
1 (15 ounce) can black beans, drained and rinsed
1 3/4 cups shredded cheddar cheese
1/2 teaspoon chili powder

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.

LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE



Low Fat Tex-Mex Chicken and Rice Casserole Recipe image

You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.

Provided by Elyse Ellis

Categories     Main Course

Time 1h

Number Of Ingredients 13

½ onion (chopped)
1 Tablespoon olive oil
6.9 ounces chicken flavored rice and vermicelli mix (1 package)
14 ounces chicken broth (1 can)
2 cups water
3 boneless, skinless chicken breasts (cooked and diced)
2 tomatoes (chopped and seeded)
4 ounces mild diced green chilis (1 can, drained)
1½ teaspoons chili powder
1 teaspoon dried basil (crushed)
⅛ teaspoon ground cumin
⅛ teaspoon pepper
½ cup shredded cheddar cheese

Steps:

  • In a saucepan cook onion in hot oil over medium heat until tender.
  • Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
  • Stir in broth and water. Bring to boiling; reduce heat.
  • Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
  • Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
  • Transfer to a 8 x 8 inch casserole dish.
  • Bake, covered, at 425 degree oven for 25 minutes.
  • Uncover and sprinkle with cheese.
  • Let stand about 5 minutes or until cheese melts.

Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

TEX-MEX CHICKEN WITH BLACK BEANS & RICE



Tex-Mex Chicken with Black Beans & Rice image

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

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.

Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

VELVEETA® TEX-MEX CHICKEN & RICE



VELVEETA® Tex-Mex Chicken & Rice image

This VELVEETA Tex-Mex Chicken & Rice serves four in just 25 minutes. Good thing it's such a cinch to make-you'll likely be asked for it again!

Provided by My Food and Family

Categories     Beans

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (15.5 oz.) pinto beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup TACO BELL® Thick & Chunky Salsa
1/4 tsp. black pepper
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add beans, broth, salsa and pepper to skillet; stir. Bring to boil.
  • Stir in rice and VELVEETA; top with chicken. Cover; cook on medium-low heat 5 min. or until rice is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 540, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1150 mg, Carbohydrate 64 g, Fiber 8 g, Sugar 5 g, Protein 41 g

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Directions. Heat 1 tsp oil in 12 inch skillet, add corn in single layer. Cook, undisturbed for 5 min or until carmelized on one side. Remove from pan. As corn cooks, combine chicken and taco seasoning. Once have removed corn, add chicken to same skillet. Cook 5-7 minutes, until no longer pink in center, stirring occasionally. Remove from pan.
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TEX MEX SHREDDED CHICKEN AND RICE CASSEROLE - SWEETLY SPLENDID
2022-01-21 How to Make Tex Mex Casserole with Chicken and Rice. (full recipe card below) Preheat your oven to 350°F. In a mixing bowl, combine your shredded chicken and taco seasoning. Mix to coat all of chicken. Alternatively, you can cook your chicken with taco seasoning. Set aside.
From sweetlysplendid.com


TEX-MEX CHICKEN & RICE - THE MIDNIGHT BAKER
2014-08-16 Instructions. In a large, deep saucepan, heat oil over medium heat. Add onion and cook until tender. Add the Rice-a-Roni along with the seasoning package. Cook, stirring frequently, until vermicelli begins to brown. Add hot water and stock cubes; stir and bring to boil. Reduce heat, cover and simmer for 20 minutes.
From bakeatmidnite.com


TEX-MEX CHICKEN RECIPES | MYRECIPES
2009-04-16 Mexican Chicken Mole Recipe. Top chicken with a smooth, rich mole sauce featuring its signature ingredient: chocolate. The unsweetened cocoa in this recipe adds to the richness of the dish without oversweetening or overpowering the other ingredients. Pair with white rice for an elegant Mexican-inspired dish.
From myrecipes.com


TEX MEX CHICKEN AND RICE CASSEROLE - RECIPE GIRL
2015-03-23 Preheat the oven to 425 degrees F. Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper. Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes.
From recipegirl.com


ONE-PAN TEX-MEX CHICKEN AND RICE — UNWRITTEN RECIPES
2018-02-19 The Recipe. 1. Season chicken with salt and pepper. Heat oil in a large, deep, broiler-safe skillet until very hot and cook chicken until browned on all sides, turning as necessary. Add broth, rice, tomato mixture along with juices, beans and a large pinch of salt, scraping the bottom of the pan to loosen any browned bits and stir well. Bring ...
From unwrittenrecipes.com


BEST CHEESY CHICKEN CAULIFLOWER RICE RECIPE - HOW TO MAKE
2020-09-30 Directions. In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Put grated cauliflower in a ...
From delish.com


ONE-PAN TEX MEX SALSA CHICKEN AND RICE - KILLING THYME
2021-07-06 Instructions. Preheat your oven to 425º F. Heat olive oil in a large cast iron skillet over medium-high heat. Pat the chicken dry with paper towels and rub them well with the taco seasoning on both sides, then add them to the pan. Sear the chicken on both sides.
From killingthyme.net


TEX MEX CHICKEN AND ZUCCHINI {LOW CARB} - IFOODREAL.COM
2021-06-04 Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
From ifoodreal.com


ONE-POT TEX-MEX CHICKEN AND RICE - SIMPLE SEASONAL
2016-08-29 Add the minced garlic along with the dried spices and cook for 1 more minute. Add the fire-roasted crushed tomatoes, honey, water, and brown rice to the pan and increase to high heat. Bring to a boil and then turn the temperature down to medium-low and gently simmer for 35 to 40 minutes, or until the rice is tender.
From simpleseasonal.com


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