Cheesy Mexican Chicken And Rice Recipes

CHEESY GRILLED MEXICAN CHICKEN

Cheesy Grilled Mexican Chicken image

Cheesy Grilled Mexican Chicken and Rice is a Mexican fiesta in every bite! Spicy flavors and bold color make this a feast fit for any night of the week!

Provided by Erica Walker

Time 45m

Number Of Ingredients 6

Ingredients

4 chicken breasts (boneless and skinless)
1 bottle Lawry's Baja Chipotle Marinade or Lawry's Mesquite Marinade
1 jar Mexican Queso ((or see notes for our Nacho Cheese Dip recipe))
2-3 cups Mexican Rice ((Recipe link in notes))
15 ounces diced tomatoes
1/2 cup cilantro (chopped)

Steps:

Place chicken breasts in a resealable plastic bag. Set aside about 1/2 cup of the marinade and pour the rest into the bag, covering the chicken.
Press all the air out of the bag and seal tightly. Marinate for at least an hour (best if overnight in the refrigerator).
While chicken is marinating, prepare Mexican rice. See recipe link in notes.
When chicken is finished marinating, remove from bag and discard marinade.
Grill chicken, brushing on a little remaining marinade (the 1/2 cup that was set aside earlier) every few minutes, until done and internal temp reaches 165-degrees F.
Heat queso/nacho cheese sauce according to directions on jar.
Place each chicken breast on about 1/2 cup of rice, top with queso, tomatoes, and cilantro.

Nutrition Facts : Calories 615 kcal, Carbohydrate 78 g, Protein 55 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 287 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

MEXICAN CHICKEN AND RICE

Mexican Chicken and Rice image

On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

Steps:

In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

CHEESY MEXICAN CHICKEN & RICE

Cheesy Mexican Chicken & Rice image

I was given this recipe by a Texan friend. It's simple, quick, and family pleasing! My father-in-law is always dropping broad hints about how much he likes it and how I should make it more often! It makes a lot and you can also freeze it (just don't add the rice). You can make it mellow as listed below or add some heat by using a can of Rotel instead of the diced tomatoes (actually, that's what the original recipe calls for) and/or adding some jalapeno. I recommend serving with tortilla chips. Enjoy!

Provided by wisewoman83

Categories One Dish Meal

Time 45m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (15 ounce) jar Cheese Whiz
3 (10 1/2 ounce) cans cream of chicken soup
5 large chicken breasts or 10 -11 chicken tenderloins
1 large red onion
2 tablespoons oil
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
2 tomatoes
1/2 cup milk
2 teaspoons salt (or to taste)
2 cups rice (for 4 servings, increase as needed)

Steps:

Dice onions and cut chicken into bite-sized pieces. In a large skillet, cook in the oil until the chicken is white and fully cooked.
Chop the bell peppers and tomatoes into bite-sized pieces and place in a large pot. Mix in the chicken, Cheese Whiz, cream of chicken soup, and salt.
Cook on medium-low, stirring frequently, until mixture is heated through. It's ready to eat as soon as it's hot enough, but you may want to simmer it longer if you prefer less-crunchy pepper pieces.
Cook the rice. I find that 2 cups of water and 2 cups of rice need about 2-1/2 minutes in my microwave, then 2 or 3 more minutes to sit and steam.
Serve chicken/cheese mixture over rice. You can break up tortilla chips on top or use them to scoop it up.

Nutrition Facts : Calories 430.2, Fat 20.3, SaturatedFat 8.1, Cholesterol 72.6, Sodium 1536.4, Carbohydrate 38.9, Fiber 1.5, Sugar 4.5, Protein 21.8

CHEESY MEXICAN CHICKEN AND RICE

Cheesy Mexican Chicken and Rice image

This recipe originally came from Homemade Gourmet and called for Spanish rice prepared on the side. I got lazy and decided to experiment with the rice. The result: a delicious one dish crock-pot meal that was effortless to prepare! The rice was moist, well cooked, and amazingly cheesy. The chicken also turned out perfectly tender.

Provided by mysongslove

Categories One Dish Meal

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

4 whole chicken breasts
1 (10 ounce) can diced tomatoes with green chilies
3 tablespoons taco soup seasoning
1 -2 cup instant rice
1/2-1 cup shredded monterey jack and cheddar cheese blend

Steps:

In crock-pot, combine first three ingredients, add salt to taste, cover, and cook on high until chicken breasts are tender, about 2 hours.
Add instant rice, making sure all grains are moist. Cook on low 5-15 minutes.
Mix in cheese, leave in crock-pot until melted.
Serve chicken and rice separately or together.
Suggestion from Homemade Gourmet: Slice leftover chicken breasts into strips and sauté briefly in a hot skillet. Serve on flour tortillas with desired toppings for quick and delicious chicken fajitas.

Nutrition Facts : Calories 652.4, Fat 31.4, SaturatedFat 10.4, Cholesterol 198.2, Sodium 545, Carbohydrate 22.2, Fiber 0.5, Sugar 0.1, Protein 66.3

CHEESY MEXICAN CHICKEN

Cheesy Mexican Chicken image

Make and share this Cheesy Mexican Chicken recipe from Food.com.

Provided by Kim127

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon ground black pepper
1/4 teaspoon ground red pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 boneless skinless chicken breast halves
1 tablespoon butter or 1 tablespoon margarine
1 (4 1/2 ounce) can chopped green chilies
1 cup shredded monterey jack cheese
additional paprika (optional)

Steps:

Combine the black and red pepper, paprika and garlic powder.
Sprinkle evenly over chicken.
Melt butter in a large skillet over medium-high heat.
Add chicken and cook for 5-6 minutes on each side or until golden brown.
Remove from heat.
Top with chiles and cheese.
Cover and let stand 2-3 minutes or until cheese melts.
Sprinkle with additional paprika.
(optional).

Nutrition Facts : Calories 277.1, Fat 13, SaturatedFat 7.6, Cholesterol 101.2, Sodium 251.3, Carbohydrate 4, Fiber 0.8, Sugar 1.9, Protein 35

CHEESY MEXICAN CHICKEN RECIPE

Cheesy Mexican Chicken Recipe image

Introduce south-of-the border flavors with this Cheesy Mexican Chicken Recipe. This spicy Mexican chicken recipe is a family favorite when served over rice.

Provided by My Food and Family

Categories Cheese

Time 55m

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 small boneless skinless chicken breasts (1-1/2 lb.), pounded to 1/4-inch thickness
1 can (10-3/4 oz.) condensed cream of chicken soup
1-1/2 cups KRAFT Shredded Mild Cheddar Cheese, divided
1/2 cup milk
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup corn chips
4-1/2 cups hot cooked long-grain white rice

Steps:

Heat oven to 375°F.
Place chicken in 13x9-inch baking dish sprayed with cooking spray.
Mix soup, 1 cup cheese, milk and seasoning mix until blended; spoon over chicken. Cover.
Bake 30 min. Top with chips and remaining cheese; bake, uncovered, 10 min. or until chicken is done (165ºF) and cheese is melted. Serve over rice.

Nutrition Facts : Calories 560, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1010 mg, Carbohydrate 54 g, Fiber 2 g, Sugar 2 g, Protein 37 g

CROCK-POT CHEESY MEXICAN CHICKEN AND RICE

Crock-Pot Cheesy Mexican Chicken and Rice image

A delicious combination of cheese, chicken, salsa and rice. I created this recipe when I needed to make dinner in the crockpot because my husband was redoing the floors in the kitchen and I had no stove to use. Thanks to him a new chicken recipe was born. I use my homemade canned salsa but any salsa will do. Also, we mostly eat chicken breast, but you can use any type of chicken. The cooking time will need adjusted longer for dark meat or chicken on the bone. There are several variations for this recipe such as adding beans, corn, mushrooms, etc. The possibilities are endless.

Provided by CrissyJ76

Categories One Dish Meal

Time 4h20m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 8

Ingredients

4 boneless skinless chicken breasts
1 (15 1/2 ounce) jar tostitos queso sauce
1 (16 ounce) jar salsa
3 teaspoons taco seasoning
1/2 teaspoon garlic powder (or to taste)
1 cup chicken stock or 1 cup broth
1 cup rice (I use basmati rice)
sour cream (optional)

Steps:

1. Place chicken breasts in the crockpot.
2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice.
3. Pour the mixture over the chicken.
4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts.
5. Garnish with sour cream if desired.

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