SOUTHWESTERN CHICKEN & RICE FOIL PACKETS
Provided by Layla
Time 40m
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400F. Line a baking sheet with 3 sheets of foil (about 6-8 inches) and set aside.
- Combine the brown rice, water and 2 tablespoons taco seasoning in a medium bowl and soak for 5 minutes. DIvide rice (and it's water) into 3 sheets of foil.
- Pound chicken with a meat tenderizer or a rolling-pin until they are even. Seasoning each chicken breast generously with the reaming taco seasoning. Place the chicken on the rice. Top each chicken with a few tablespoons of salsa and a sprinkle of cheese. Add the veggies and beans on the sides of the chicken. Drizzle each packet with olive oil and fold the sides of the foil over the chicken, covering completely; seal the packets closed.
- Bake for 30-35 minutes, or until chicken's internal temperature reaches 165F. Remove from oven and carefully open up the foils; put the packets under the broiler for 3 to 4 minutes. Squeeze fresh lime juice on each packet, garnish with cilantro and sour-cream if desired and serve.
SOUTHWESTERN CHICKEN
Steps:
- Flatten chicken breasts by placing them between plastic wrap and pounding with mallet or bottle. Rub garlic and juice of lime over flattened breasts. Place on grill or in cast iron pan and cook for 3 minutes on each side, or until cooked through. Top with cheese and cover to melt. Serve topped with salsa and sour cream.
SOUTHWESTERN CHICKEN & RICE TACO BELL VERSION
Make and share this Southwestern Chicken & Rice Taco Bell Version recipe from Food.com.
Provided by Misti_Country_Girl
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Bring chicken, salsa, taco seasoning mix and water to a boil in large skillet; cover.
- Simmer 10 minutes.
- Return to boil.
- Stir in rice and beans.
- Sprinkle with cheese; cover.
- Cook on low heat 5 minutes.
- Top with sour cream.
- Serve hot.
- The Zatarains gives it a little kick. If you don't like it too spicy use a mild salsa.
Nutrition Facts : Calories 338.4, Fat 8.1, SaturatedFat 4.5, Cholesterol 68.7, Sodium 564, Carbohydrate 36.6, Fiber 3.8, Sugar 2.4, Protein 28.6
SOUTHWESTERN CHICKEN AND RICE
Whole kernel corn, chunky salsa and kidney beans give this chicken and rice dish its tasty Southwestern cred.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 8
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through.
- Add beans, salsa, corn and broth. Bring to boil.
- Stir in rice; cover. Remove from heat. Let stand 5 min.
Nutrition Facts : Calories 470, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 37 g
CHICKEN TACO RICE
This flavorful dish is so easy to vary. It was given to me by a friend, and whenever I prepare it, I think of the amazing friendships that have helped to shape my life. -Heather Ray, Milwaukee
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.
Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1535mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.
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