Best Mexican Chicken And Rice Hot Dish Recipes
MEXICAN CHICKEN AND RICE
This one pan Mexican Chicken and Rice recipe is loaded with vibrant flavors. Easy to prepare and make, it's a perfect weeknight meal for the whole family!
Provided by Yumna Jawad
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet or pan, over medium heat. Add the onions and sauté until they soften slightly, about 5 minutes.
- Increase the heat to medium high, add the cubed chicken. Season with 1 teaspoon salt, pepper garlic powder, chili powder, and cumin. Cook, stirring occasionally, until the chicken is cooked through, about 6-8 minutes.
- Add the rice, remaining salt, and cook with the chicken to lightly toast the rice. Pour the chicken broth, tomato sauce, and green chilies. Stir to combine.
- Bring mixture to a boil then lower the heat to a simmer and cover the pan, and cook the rice untouched until the rice is tender and all the liquid is absorbed, about 18 minutes.
- Top with fresh cilantro, if desired
Nutrition Facts : Calories 335 kcal, Carbohydrate 45 g, Protein 21 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 1522 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEXICAN CHICKEN AND RICE
Healthy one-pot Mexican chicken and rice skillet with black beans and cheese. An easy, crowd-pleaser recipe for weeknight dinners!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven with a tight-fitting lid over medium to high heat. Once hot and shimmering, swirl to coat the pan, then add the chicken, onion, jalapeno, and red bell pepper. Cook for 3 to 5 minutes, until the chicken is browned and the onion is beginning to soften. Add the chili powder, garlic powder, cumin, oregano, salt, and pepper. Stir to coat the chicken and cook 30 seconds. Add the black beans and rice. Stir to coat once more.
- Add the diced tomatoes in their juices and 1 1/2 cups water. Stir to combine the ingredients. Bring to a gentle boil, cover, then reduce the heat and let simmer 30 minutes. Remove the lid and stir, scraping up any rice that has started to stick to the bottom of the pot. Re-cover and continue to let simmer with the lid on until the rice is tender, 10 to 20 additional minutes, stirring the pot every 10 minutes or so to prevent sticking. If the rice begins to dry out, add a bit more liquid.
- Stir in the green onions. Serve warm with any other desired toppings.
Nutrition Facts : ServingSize 1 (of 4), Calories 531 kcal, Carbohydrate 74 g, Protein 39 g, Fat 9 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 73 mg, Fiber 14 g, Sugar 6 g, UnsaturatedFat 6 g
MEXICAN CHICKEN AND RICE
On days I get home late from the hospital, I'm glad this main dish comes together easily in one skillet. Sometimes, I make it ahead in the morning and refrigerate. It's so quick to just sprinkle on the cheese and reheat it for dinner.-Cindy Gage, Blair, Nebraska
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 381 calories, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.
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