MEXICAN CHICKEN AND RICE
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
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.
MEXICAN CHICKEN AND RICE
This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
- Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
- Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
- Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
- Top with fresh cilantro, if desired
Nutrition Facts : Calories 335 kcal, Carbohydrate 45 g, Protein 21 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1522 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEXICAN CHICKEN CHILI
Corn and black beans give this satisfying chili Mexican flair the whole family will love. Adjust the cayenne if you have small children or are looking for a little less zip. -Stephanie Rabbitt-Schappacher, West Chester, Ohio
Provided by Taste of Home
Time 5h30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.
Nutrition Facts : Calories 254 calories, Fat 5g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 8g fiber), Protein 23g protein.
WHITE CHICKEN CHILI WITH RICE
Fresh veggies, roasted chicken, and creamy Knorr® rice make this a quick comfort food on a chilly day.
Provided by Peggianne
Categories Soups, Stews and Chili Recipes Chili Recipes White Chili Recipes
Time 40m
Yield 14
Number Of Ingredients 8
Steps:
- Combine chicken, chicken broth, water, navy beans, chicken-flavored rice mix, broccoli, carrots, and red bell pepper in a large Dutch oven. Bring to a boil; reduce heat to low and simmer until broccoli and carrots are tender, about 15 minutes.
Nutrition Facts : Calories 224.8 calories, Carbohydrate 11.3 g, Cholesterol 55.7 mg, Fat 9.7 g, Fiber 2.4 g, Protein 22.2 g, SaturatedFat 2.7 g, Sodium 319.7 mg, Sugar 1.1 g
CHILI AND RICE CASSEROLE
Mexican-inspired chicken chili casserole with rice, made with items that most cooks have on hand. Serve with shredded cheese, hot sauce, and crushed tortilla chips.
Provided by LGL
Categories Main Dish Recipes Casserole Recipes Rice
Time 1h5m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
- Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
- Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.
Nutrition Facts : Calories 409.3 calories, Carbohydrate 60.8 g, Cholesterol 41.5 mg, Fat 10.2 g, Fiber 13.2 g, Protein 22.6 g, SaturatedFat 4.7 g, Sodium 1798.6 mg, Sugar 6.8 g
MEXICAN CHICKEN WITH GREEN CHILI RICE
Looking for a Mexican dinner? Enjoy chicken and vegetables served with rice - a spicy slow cooked meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 7h25m
Yield 4
Number Of Ingredients 10
Steps:
- Layer squash, bell pepper and chicken in 3 1/2- to 6-quart slow cooker. Mix tomatoes, salsa, raisins, cinnamon and cumin; pour over chicken mixture.
- Cover and cook on low heat setting 7 to 8 hours or until squash is tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
- Mix rice and chilies.
- Remove chicken and vegetables from cooker, using slotted spoon. Serve on rice. Stir sauce in cooker; spoon over chicken and vegetables.
Nutrition Facts : Calories 400, Carbohydrate 61 g, Cholesterol 75 mg, Fiber 4 g, Protein 32 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 490 mg
MEXICAN CHICKEN AND RICE
From the cookbook "Mexican Everyday" by Chicago restauranteur Rick Bayless. Very tasty and easy to prepare. Serve topped with salsa.
Provided by Irmgard
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium- high heat.
- Sprinkle both sides of the chicken with salt and 1 tablespoons chili powder.
- Lay in the hot oil in a single layer.
- Cook until browned, 2 to 3 minutes, then flip over and cook the other side for the same length of time.
- Remove to a plate, leaving behind as much oil as possible.
- When cool enough to handle, cut into 1-inch cubes.
- Add the onion and rice to the pot.
- Cook, stirring, 2 minutes, until the rice is opaque.
- Add the garlic and remaining chili powder.
- Cook, stirring, 1 minute.
- Add the broth and bring to a boil, stirring.
- Reduce the heat to medium-low and cover.
- Cook for 10 minutes.
- Add the chicken and beans and cook, covered, for 12 minutes.
- Uncover and sprinkle on the green onions.
- Test the rice to see if it is done.
- If not, cook for another 5 minutes.
- Let stand for 5 to 10 minutes to finish steaming the rice.
- Fluff the rice mixture with a fork.
- Serve with salsa or hot sauce.
Nutrition Facts : Calories 626.4, Fat 14.2, SaturatedFat 2.6, Cholesterol 112.6, Sodium 457.4, Carbohydrate 70.9, Fiber 11.6, Sugar 3.7, Protein 52.4
CHILI CHICKEN 'N' RICE
Tender chicken breasts on top of hearty chili and rice make for a filling and frugal meal-in-one that's only 85¢ a serving. "Choose mild or hot chili to suit your family's taste," suggests Kathy Duke of Anchorage, Alaska.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a nonstick skillet, brown chicken over medium heat on both sides. Spread rice in a greased 11x7-in. baking dish. Combine the chili and taco seasoning; spoon over the rice. Top with chicken., Cover and bake at 350° for 25 minutes. Top with cheese slices. Bake, uncovered, for 5 minutes or until a thermometer reads 170°
Nutrition Facts :
MEXICAN-INSPIRED CHICKEN THIGH AND RICE SKILLET
A complete dinner, with chicken, rice, and vegetables, in less than an hour? Yes! This colorful and nutritious one-pan dinner can be on your table quickly on a busy weeknight. Bonus: This is a stovetop recipe, so you don't have to turn on the oven! You can prepare a salad during the cooking time and heat up some bread, or tortillas, if you wish!
Provided by Bibi
Categories Chicken Thighs
Time 1h10m
Yield 6
Number Of Ingredients 19
Steps:
- Combine salt, granulated garlic, cumin, paprika, coriander, and 1/4 teaspoon black pepper in a small bowl.
- Pat chicken thighs dry with paper towels. Sprinkle seasoning mix evenly over both sides of chicken thighs.
- Combine butter and olive oil in a deep-sided, 11-inch nonstick skillet over medium-high heat; cook until butter is melted and foamy. Swirl the butter and oil together and place chicken thighs in the skillet in a single layer. Cook until just brown, 3 to 4 minutes per side. Remove from the pan with tongs and set aside. Keep warm.
- Reduce heat to medium and add onion and bell peppers to the skillet. Cook, stirring often, until the onion starts to turn translucent, 3 to 4 minutes. Stir in rice and chili powder; cook and stir until rice begins to pick up some color, 3 to 5 minutes.
- Stir in drained tomatoes and garlic; cook and stir for 1 minute. Add reserved tomato liquid, chicken broth, and water; bring to a boil. Adjust salt and pepper if necessary.
- Place browned chicken thighs on top of the rice mixture; do not submerge. Cover, reduce heat to low, and cook for 20 minutes.
- Remove cover, increase heat to medium, and gently stir in thawed peas. Cook until chicken is no longer pink in the center and the juices run clear, about 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve warm.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 49.3 g, Cholesterol 76.2 mg, Fat 13 g, Fiber 4 g, Protein 26.4 g, SaturatedFat 4 g, Sodium 722 mg, Sugar 4.5 g
More about "mexican chicken chili and rice recipes"
CHILI CHEESE CHICKEN & RICE CASSEROLE - PLAIN CHICKEN
From plainchicken.com
ONE-PAN MEXICAN CHICKEN AND RICE - THE GIRL WHO ATE …
From the-girl-who-ate-everything.com
ONE PAN CHILI LIME CHICKEN AND RICE | THE RECIPE CRITIC
From therecipecritic.com
MEXICAN CHICKEN FRIED RICE - A SPICY PERSPECTIVE
From aspicyperspective.com
TOP 42 EASY MEXICAN CHICKEN AND RICE RECIPE RECIPES
From housmen.alfa145.com
MEXICAN CHICKEN THIGHS AND RICE? - COOKINGTOM DIET
From cookingtom.com
TOP 43 EASY MEXICAN CHICKEN AND RICE RECIPE RECIPES
From hercules.dixiesewing.com
GREEN CHILE CHICKEN AND RICE CASSEROLE - RECIPE RUNNER
From reciperunner.com
MEXICAN CHICKEN CHILI AND RICE FOOD
From homeandrecipe.com
MEXICAN RICE RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
ONE POT MEXICAN CHICKEN AND RICE RECIPE | RECIPES.NET
From recipes.net
BROCCOLI AND RICE | CHICKEN RECIPES | MCCORMICK
From mccormick.com
TOP 50 MEXICAN CHICKEN AND RICE RECIPES
From schoenfeld.vhfdental.com
MEXICAN CHILLI CHICKEN AND RICE RECIPE | SCHWARTZ
From schwartz.co.uk
MEXICAN CHICKEN CHILI RECIPE HOW TO MAKE IT RECIPES
From gloria.autoprin.com
RED CHILI CHICKEN AND RICE - YOU'RE GONNA BAKE IT AFTER ALL
From bakeitafterall.com
FAMOUS BAKED MEXICAN CHICKEN AND RICE POBLANO CASSEROLE RECIPE
From recipelands.com
TOP 42 MEXICAN CHICKEN AND RICE RECIPES - NAMUS.YOURAMYS.COM
From namus.youramys.com
TOP 44 MEXICAN CHICKEN AND RICE RECIPES
From said.hedbergandson.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love