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
TEX-MEX CHICKEN AND RICE
Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.
Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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.
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 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
TEX-MEX CHICKEN AND RICE
Great way to use up leftover rice. I adopted this recipe from Recipezaar as it didn't have a loving home. I haven't had a chance to make it myself yet, but thought it sounded quick, simple and tasty. If you beat me to it, please let me know what you think!
Provided by -Sylvie-
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Spray skillet with cooking spray and heat.
- Add chicken breast cubes and cook until no longer pink.
- Stir in salsa, mexi-corn, black beans and leftover rice.
- Sprinkle with cheese and cook until melted.
Nutrition Facts : Calories 1076.2, Fat 14.2, SaturatedFat 5.5, Cholesterol 67, Sodium 742.8, Carbohydrate 190.7, Fiber 10.3, Sugar 1.8, Protein 43.6
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