Best Fiesta Chicken Recipe Rice Meals Uncle Bens Rice Recipes

Fiesta Chicken image

Number Of Ingredients 10

Non-stick cooking spray
5 cups water
1 1/2 Tbsp. chili powder
1/4 cup cilantro, chopped
3/4 cup salsa, mild
3/4 cup red pepper, diced
1 cup onion, chopped
3 cups UNCLE BEN'S® Whole Grain Instant Brown Rice
3 whole chicken breasts
1 cup corn kernels, frozen or canned

Steps:

Cut chicken breasts into 1/2-inch strips.
Spray a wide bottom sauce pot or 12-14 inch skillet with a nonstick spray and heat over a medium heat until hot. Add the chicken and red pepper, cook until chicken is browned and fully cooked.
Remove from pan, set aside and keep warm.
In same pan add the onion, cook for 30 seconds. Add the water, rice, chili powder, corn and salsa; simmer for 10 minutes or until rice is done.
Serve chicken and peppers over the rice with chopped cilantro.

Fiesta Chicken and Rice image

Provided by gailanng

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

4 boneless skinless chicken breasts (about 1 1/2 pounds)
salt and pepper
1/4 cup vegetable oil or 1/4 cup canola oil
1 cup long-grain rice
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon chili powder
1/8 teaspoon cayenne pepper
1 (14 1/2 ounce) can diced tomatoes, drained
1 green bell pepper, chopped medium
1 1/4 cups low sodium chicken broth
1 cup shredded mexican-style cheese
4 green onions, thinly sliced
fresh cilantro (optional)

Steps:

Season both sides of the chicken with salt and pepper. Set a 12-inch skillet over medium-high heat and add the oil. When it starts to shimmer, add the chicken and cook on one side until golden brown, about 4 minutes. Transfer the chicken to a plate, leaving the fat in the pan.
Add the rice, onion and 1/2 teaspoon salt to the pan. Cook, stirring frequently, until the rice is toasted and the onions begin to soften, about 3 minutes. Add the garlic, oregano, chili powder and cayenne, cooking just until fragrant, about 15 seconds.
Mix in the tomatoes, green pepper and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken back to the pan, browned side up, along with any accumulated juices. Cover the pan and reduce the heat to low. Cook until the chicken is cooked through, about 12 minutes, depending on size of the breasts.
Transfer the chicken to a cutting board and gently give the rice a quick stir then replace the cover and continue cooking until the rice is tender and the liquid is absorbed, about 12 minutes. Meanwhile, cut the chicken into 1/2-inch slices.
Turn off the heat under the pan then arrange the sliced chicken on top. Sprinkle with the cheese and green onions then cover the pan again and let stand for a few minutes until the cheese has melted.