Mexican Chicken Rice Recipes

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.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat a greased skillet to medium. Rub chicken pieces with garlic, salt, pepper and cumin to taste; place in hot skillet. Cook until brown on both sides and no longer pink, 10 to 15 minutes.
• Transfer chicken to 9x13-inch baking dish or casserole dish, top with salsa and cheese, and bake in preheated oven until cheese is bubbly and starts to brown, 15 to 20 minutes.

Steps:

• Season chicken drumsticks with 1/2 packet of taco seasoning mix.
• Sear chicken drumsticks on a medium high heat skillet with just a touch of oil. Once chicken is brown all around, set chicken aside.
• On a food processor or blender, blend tomato, onion, and garlic. Add this into a large skillet, over medium high heat and let it cook for a minute or two.
• Keep adding the rest of the ingredients to the pan: rice, chiles, corn, peas, and the remainder taco seasoning mix. Stir well and cook for a minute or two. Adjust salt level to taste.
• Add water and bring to a boil.
• Place chicken on top of the rice.
• Cover well, and cook on low for 20-25 minutes until rice has absorbed all of the liquid.
• Serve with a generous sprinkle of chopped cilantro and a good squeeze of lime.

Steps:

• In a large skillet, brown chicken in butter. Stir in the salsa, rice mix, olives and lime juice. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rice is tender., Sprinkle with cheese. Serve with sour cream, avocado and tomato.

Steps:

• In a large skillet, cook and stir rice and pasta mix in butter until lightly browned, about 5 minutes. Add the water, tomatoes and contents of rice seasoning packet. Bring to a boil. Reduce heat; cover and cook for 10 minutes. , Add chicken and jalapeno. Cover and cook until rice is tender and liquid is absorbed, 8-10 minutes.

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.