Texmexchickenandrice 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



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

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



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

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 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

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 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

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From bykelseysmith.com


TEX MEX CHICKEN AND RICE (WITH COOKING VIDEO) - A GOOD LIFE FARM
2021-04-16 In the meantime, slice up your chicken into 1/2 inch strips. Add the chicken to the skillet, along with 1/2 cup chicken broth. Stir it all together, and allow this to cook on medium heat until the chicken is cooked the rest of the way through, about 5 minutes or so. Add in the black beans and cooked rice, heat through.
From cosmopolitancornbread.com


TEX MEX CHICKEN AND RICE - BIGOVEN.COM
Tex Mex Chicken and Rice recipe: Try this Tex Mex Chicken and Rice recipe, or contribute your own. Add your review, photo or comments for Tex Mex Chicken and Rice. not set Main Dish Poultry - Chicken
From bigoven.com


TEX-MEX CHICKEN AND RICE CASSEROLE - MIDWEST LIVING
Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed). Advertisement. Step 2. Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole. Step 3. Bake, covered, in a 425°F oven for 25 minutes.
From midwestliving.com


TEX MEX CHICKEN SKILLET | CLEAN FOOD CRUSH
2021-02-21 Preheat your oven to 400 degrees f. In a small container, whisk seasonings together to create a dry rub. Rub the chicken breasts really well with your dry seasonings mix on all sides. Heat oil in a large, oven safe skillet over medium-high heat. Add the chicken and sear for about 3-4 minutes per side, or until golden-brown.
From cleanfoodcrush.com


TEX-MEX CHICKEN AND RICE SKILLET (ONE POT) - VALERIE'S KITCHEN
2014-12-09 Instructions. Heat oil in a 12-inch sauté pan over MEDIUM-HIGH heat. Add the chicken and season with the salt and pepper. Cook, stirring frequently, for about 5 to 6 minutes or until the chicken is lightly browned. Use a slotted spoon …
From fromvalerieskitchen.com


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