TEX MEX CHICKEN AND RICE CASSEROLE
Big time comfort food for dinner!
Provided by RecipeGirl.com
Categories Main Course
Number Of Ingredients 15
Steps:
- In 3-quart saucepan, melt the butter over medium heat and cook the onions in the butter until tender (3 to 4 minutes). Stir in the rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in the broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed and the mixture will appear "soupy").
- Preheat the oven to 425 degrees F.
- Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
- Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!
Nutrition Facts : ServingSize 1 serving, Calories 301 kcal, Carbohydrate 47 g, Protein 9 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 572 mg, Fiber 2 g, Sugar 3 g
TEX-MEX CHICKEN AND RICE CASSEROLE
Steps:
- In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
- Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.
Nutrition Facts : Calories 280 calories, Carbohydrate 28 g, Cholesterol 52 mg, Fat 10 g, Protein 20 g, SaturatedFat 4 g, Sodium 931 mg, Sugar 3 g
TEX-MEX CHICKEN AND RICE CASSEROLE
A tasty twist on a classic casserole! This Tex-Mex chicken and rice casserole has got bold flavors and is incredibly easy to put together!
Provided by Julie Chiou
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees Fahrenheit. Set aside a 9x13" oven-safe casserole dish and lightly spray it with cooking spray.
- In a large pot or skillet over medium-high heat, add cooking oil and once heated, add the onions. Cook until tender.
- Pour in the box of rice and vermicelli, including the seasoning packet.
- Stir for two minutes then pour in the chicken broth and water.
- Bring to a boil then bring down to a simmer and cover for 20 minutes.
- After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), add in the chicken. It's okay it doesn't cook all the way through as it finishes up in the oven.
- Remove from heat and add diced tomatoes, green chiles, cumin, chili powder, cayenne, salt, and pepper. Stir together.
- CAREFULLY pour mixture into prepared casserole dish.
- Bake for 25 minutes, covered, then uncover the casserole and sprinkle cheese on top and let it melt.
- After removing from oven, let sit for 10-15 minutes. The waiting time is crucial because the liquid will continue to absorb into the rice and the casserole will have a thicker consistency.
Nutrition Facts : ServingSize 1 Serving, Calories 302 kcal, Carbohydrate 41 g, Protein 26 g, Fat 4 g, Fiber 2 g, Sugar 4 g
TEX-MEX CHICKEN 'N' RICE CASSEROLE
Make and share this Tex-Mex Chicken 'n' Rice Casserole recipe from Food.com.
Provided by Audrey M
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, cook onion in hot margarine until tender.
- Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
- Cook and stir for 2 minutes more.
- Stir in broth and water.
- Bring to boiling; reduce heat.
- Cover and simmer 20 minutes (liquid will not be fully absorbed).
- Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
- Transfer to a 3-quart casserole.
- Bake, covered, in a 425 degree oven for 20 minutes.
- Uncover; sprinkle with cheese.
- Bake for 5 minutes more.
Nutrition Facts : Calories 284.8, Fat 9.2, SaturatedFat 2.5, Cholesterol 55.5, Sodium 595.4, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 24.4
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.
TEX MEX CHICKEN AND RICE BAKE
Delicious and colourful, this recipe combines tasty Tex Mex flavours in an easy, one-dish chicken and rice casserole.
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F (200°C).
- Mix soup, milk and water together in a large microwave-safe bowl and heat on high for 1-minute intervals until hot. Add to a 2 qt (2 L) baking dish, stir in rice and chili powder. Spread evenly with vegetables. Top with chicken. Sprinkle chicken with cheese and additional chili powder, if desired. Cover.
- Season chicken with salt and pepper on both sides and place on top of vegetables, sprinkle with additional chili powder, if desired. Top with cheese and cover dish with tin foil.
- Bake for 40 minutes then remove the cover and continue baking for another 10 minutes until chicken is cooked through and rice is tender. Finish with broiling for 3 minutes until cheese is golden and bubbly. Remove from oven and let sit 5 minutes, stir rice before serving.
TEX MEX CHICKEN N RICE
Chicken and rice in a zippy sauce. A complete meal ready in no time. We love this with guacamole, sour cream and fresh tortillas! A bed of shredded lettuce adds to the complete meal.
Provided by sassafrasnanc
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Sprinkle chicken breasts with salt, pepper and cumin and set aside.
- In large skillet, saute onion, garlic and jalapeno in olive until tender.
- Add broth, lime juice and tomatoes and bring to a boil.
- Stir in rice.
- Place chicken over rice mixture.
- Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
- Remove from heat and sprinkle with cheese.
- Cover and let stand until cheese melts (approx. 5 minutes).
- Garnish with chopped cilantro and lime wedges.
Nutrition Facts : Calories 457.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 90.7, Sodium 1025.8, Carbohydrate 45.2, Fiber 1.3, Sugar 2.3, Protein 38.3
TEX MEX CHICKEN RICE CASSEROLE
Make and share this Tex Mex Chicken Rice Casserole recipe from Food.com.
Provided by AZRT8871
Categories Rice
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan cook onion in hot butter, or oil until tender.
- Stir in rice-vermicelli mix, including seasoning package, and uncooked rice.
- Cook and stir for 2 minutes more.
- Stir in broth and water.
- Bring to boiling; reduce heat.
- Cover and simmer 20 minutes (liquid will not be fully absorbed).
- Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
- Transfer to a 3-quart casserole.
- Bake, covered, in a 425 degree F oven for 20 minutes.
- Uncover; sprinkle with cheese.
- Bake for 5 minutes more.
Nutrition Facts : Calories 219.7, Fat 8.9, SaturatedFat 4.2, Cholesterol 50, Sodium 344.9, Carbohydrate 16.9, Fiber 1.3, Sugar 2.5, Protein 17.4
BLACK BEAN CHICKEN WITH RICE
This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.
Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.
LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE
You'll love this easy chicken and rice casserole dish that's so easy to prepare. It fills you up, but not full of heavy ingredients. It's topped off with a handful of cheese that takes it over the top. And surprise....our kids LOVED it. WIN for everyone.
Provided by Elyse Ellis
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- In a saucepan cook onion in hot oil over medium heat until tender.
- Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
- Stir in broth and water. Bring to boiling; reduce heat.
- Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
- Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
- Transfer to a 8 x 8 inch casserole dish.
- Bake, covered, at 425 degree oven for 25 minutes.
- Uncover and sprinkle with cheese.
- Let stand about 5 minutes or until cheese melts.
Nutrition Facts : Calories 262 kcal, Carbohydrate 30 g, Protein 18 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 46 mg, Sodium 458 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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