Best Easy Tex Mex Chicken And Rice Recipes

TEX-MEX CHICKEN AND RICE CASSEROLE

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.

TEX MEX CHICKEN AND RICE

Steps:

• Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.
• Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.
• Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.
• Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.

TEX-MEX CHICKEN WITH BLACK BEANS & RICE

Steps:

• Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

TEX-MEX CHICKEN AND RICE

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.

ONE-PAN TEX-MEX CHICKEN & RICE

Steps:

• Mix dressing and cumin until blended. Heat half the dressing mixture in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done.
• Add vegetables and remaining dressing mixture; stir. Cook 2 to 4 min. or until vegetables are crisp-tender, stirring frequently.
• Stir in rice and water; bring to boil. Add TACO BELL® Sauce; mix well. Top with cheese.
• Remove from heat; cover. Let stand 5 min.