Tex Mex Chicken With Black Beans Rice 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.

SLOW-COOKER TEX-MEX CHICKEN AND BEANS

Steps:

• Place beans in a large bowl; cover with water by several inches. Refrigerate, covered, overnight; drain. (To quick soak, cover beans in a large saucepan with water. Bring to a boil. Remove from heat. Let stand, covered, for 1 hour; drain.)
• Preheat a 5- to 6-quart slow cooker.
• Place beans, salsa, chiles, flour, and 1 cup water in the slow cooker. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken. Cover and cook on low heat for 8 hours (or on high for 4 hours).
• Transfer chicken from slow cooker to a large plate. Using two forks, shred chicken into large pieces; return to stew. Serve with sour cream, jalapeno, hot sauce, and tortilla strips.

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 STIR FRY

Steps:

• Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
• Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
• To serve, sprinkle each portion with Cheddar cheese.

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.

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 BLACK BEANS & SAFFRON RICE

Steps:

• Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
• While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
• Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
• Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
• When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
• Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
• Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
• Sprinkle with cilantro leaves (optional) if you like and serve immediately.
• NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.