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
SPICY MEXICAN CHICKEN & RICE RECIPE - (4.5/5)
Provided by SemiDomesticatedMama
Number Of Ingredients 8
Steps:
- 1. In bottom of crockpot layer the chicken, tomatoes, taco seasoning, red pepper flakes, tomato soup and chicken broth. 2. Cover and cook on low for 6-8 hours or high for 3-4 hours. 3. 30 minutes before serving, shred the chicken and add the brown rice, cheese, and corn. 4. Continue cooking additional 30 minutes on low.
SPICY MEXICAN RICE
This is one of my favorite recipes. Whenever I cook anything Mexican, I prepare this as a side dish. I have been known to eat it right out of the pan, before it is even finished cooking.
Provided by Chef Howe
Categories Low Protein
Time 35m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Slice one of the onions in very thin slices. Finely chop the other onion.
- Mash the garlic with the salt to make a paste.
- Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
- Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
- Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
- Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 386.2, Carbohydrate 17.7, Fiber 0.6, Sugar 0.5, Protein 2.5
SPICY MEXICAN CHICKEN
Make and share this Spicy Mexican Chicken recipe from Food.com.
Provided by Sara 76
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Process the avocado until smooth. Fold in 1/2 cup sour cream. Set aside in the fridge.
- Combine breadcrumbs, hot paprika, cumin, onion salt, and oreganoin a bowl.
- Toss chicken in flour, shake away excess. Dip in eggs, then coat in breadcrumb mixture.
- Shallow fry chicken in hot oil until browned on both sides. Approximately 5-10 minutes either side.
- Place in oven, on a hot tray. Bake at 180C for 10 minutes.
- Top each breast with the avocado mixture, tomatoes, sour cream, and hot salsa.
Nutrition Facts : Calories 614, Fat 46.6, SaturatedFat 10, Cholesterol 125.4, Sodium 458, Carbohydrate 40.9, Fiber 7.7, Sugar 5.2, Protein 12
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5/5 (1)Estimated Reading Time 2 minsServings 6-8Total Time 30 mins
- In a large skillet over medium-high heat, heat olive oil until shimmery. Add chicken, peppers, onion, and garlic. Saute several minutes until veggies are tender and chicken is no longer pink. Add spices and rice to pan and stir occasionally 3 more minutes.
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