TEX-MEX SKILLET CHICKEN AND RICE
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
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
EASY TEX-MEX CHICKEN AND RICE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 15
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.
PC TEX-MEX CHICKEN & RICE SKILLET
Make and share this Pc Tex-Mex Chicken & Rice Skillet recipe from Food.com.
Provided by kristinawilding
Categories One Dish Meal
Time 28m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside.
- As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
- Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
- To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.
TEX-MEX GROUND TURKEY AND RICE SKILLET
Full of flavor and only takes minutes to throw together. You are going to love this Tex Mex Ground Turkey and Rice Skillet.
Provided by Camille Beckstrand
Categories Main Course
Time 33m
Number Of Ingredients 14
Steps:
- Cook rice according to package directions.
- While the rice cooks, heat a large skillet over medium heat. Add in the ground turkey, onion, and garlic and cook until the turkey is no longer pink.
- Stir in the rice, beans, beef broth, tomato sauce, tomatoes, corn, chili powder, salt, cumin, and ground pepper. Let cook over medium heat for 8-10 minutes to let the flavors really come together.
- Top with shredded cheese and let cook for 2-3 more minutes or until cheese is melted.
- Garnish with your favorite toppings - tomatoes, shredded lettuce, salsa, sour cream, etc.
Nutrition Facts : Calories 410 kcal, Carbohydrate 58 g, Protein 33 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 52 mg, Sodium 666 mg, Fiber 10 g, Sugar 7 g, ServingSize 1 serving
TEX-MEX SKILLET CHICKEN
Fast & easy with lots of flavor. Perfect for those nights on the run when you want something hot & spicy
Provided by Just Cher
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken, cumin and salt tossing to coat.
- Heat oil in a large skillet over medium high heat.
- Add onion, bell pepper and garlic, saute for 2 minutes.
- Add chicken, saute stirring constantly, until chicken is no longer pink.
- Stir in rice, picante sauce and broth, mixing well.
- Bring mixture to a boil.
- cover and remove from heat.
- Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
- Cover and let stand another 10 minutes.
- sprinkle with tomatoes& olives.
- Service with a dollop of sour cream.
Nutrition Facts : Calories 346.5, Fat 18.9, SaturatedFat 6.5, Cholesterol 65.2, Sodium 961, Carbohydrate 20.7, Fiber 2.2, Sugar 3.3, Protein 23.4
ONE-PAN TEX-MEX CHICKEN & RICE
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
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
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