Best Santa Fe Chicken And Rice Recipes

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SANTA FE CHICKEN AND RICE



Santa Fe Chicken and Rice image

This is easy to make and taste great. You can eat is just the way it is, or try it rolled in a tortilla.

Provided by southern chef in lo

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup cooked rice
3/4 lb chicken tenders
1 (8 ounce) jar mild salsa
1 (11 ounce) can mexicorn
1 (15 ounce) can black beans
1/2 cup monterey jack cheese

Steps:

  • Prepare the rice. If you use boil in a bag rice it is easier.
  • In skillet, cook chicken tenders in small amount, of butter on medium heat until done.
  • Stir in the salsa and the drained can of Mexican corn.
  • Rinse the black beans and stir in to the mixture, add the cooked rice.
  • Heat for 5 to 7 minutes.
  • Sprinkle with shredded Monterey jack cheese and heat just until the cheese is melted.

CREAMY SANTA FE CHICKEN AND RICE



Creamy Santa Fe Chicken and Rice image

Really healthy recipe that tastes like it isn't!!! This is actually a variation of someone else's on this site. I'm on a diet where I'm trying to eat higher protein meals regularly throughout the day and this is perfect for an after work dinner that will be satisfying without breaking any rules. A portion of 1/6 of the pan, which is very satisfying, only has about 415 calories and packs 30 grams of protein!!

Provided by reubenbehm

Categories     Chicken

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 cup fat-free cottage cheese
1/2 cup fat free plain Greek yogurt
4 1/2 cups low sodium chicken broth
1 teaspoon salt
1/2 teaspoon garlic powder
6 tablespoons taco seasoning (or to your preference)
1 (4 ounce) can green chilies (optional)
1 (4 ounce) can sliced black olives (optional)
1 (28 ounce) can diced tomatoes, drained (reserve juices for rice)
1 (15 1/4 ounce) can sweet corn (optional)
24 ounces cooked chicken, diced large
2 cups rice (cooked in chicken broth or tomato juice)

Steps:

  • Cook rice according to package, but instead of water, cook the rice in an equal amount of chicken broth plus the reserved tomato juice. (So, for example, if the rice package calls for to 4 cups of water, and you have 1 cup of reserved tomato juice, you will cook the rice in the tomato juice plus 3 cups of chicken broth instead of the water.).
  • While the rice is cooking, mix together the chilies, olives, tomatoes, corn, and cooked chicken in a large bowl.
  • Blend cottage cheese, greek yogurt, 1 cup of the chicken broth, salt, garlic powder, and taco seasoning until smooth.
  • When the rice is done, fold it into the chicken mixture. Then stir in the cottage cheese/greek yogurt mixture.
  • Bake at 350 for about 45 min or until it seems to hold together nicely.

SANTA FE CHICKEN AND RICE



Santa Fe Chicken and Rice image

A quick, inexpensive tasty meal - perfect for after a work day. It's even faster if you have leftover cooked chicken and rice to use. Another recipe from my mother-in-law.

Provided by HeatherDiane

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups cooked rice
3/4 lb chicken breast, sliced
8 ounces salsa
1 (11 ounce) can Mexican-style corn, drained
1 (11 ounce) can black beans, drained and rinsed
1/2 cup shredded monterey jack pepper cheese

Steps:

  • Spray skillet with cooking spray and heat.
  • Add chicken, cook on medium heat until no longer pink.
  • Stir in salsa, corn, beans, and rice.
  • Sprinkle with cheese.
  • Heat until cheese is melted.

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