Best Tex Mex Chicken And Rice Recipes

EASY TEX-MEX CHICKEN AND RICE

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 AND RICE

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.

TEX-MEX CHICKEN AND RICE SOUP

Steps:

• In 5-quart Dutch oven, melt butter over medium-high heat; season chicken with salt and pepper. Cook chicken in melted butter 6 to 8 minutes, stirring once, until chicken is browned on outside. Using slotted spoon, transfer to bowl; cover and keep warm.
• Add onion and garlic to butter and drippings in Dutch oven; cook over medium-high heat 30 to 60 seconds, stirring frequently, until softened.
• Stir in chicken broth, tomatoes, chili powder and cumin; heat to boiling. Stir in rice, chiles, frozen corn and the browned chicken; return to boiling. Reduce heat; simmer uncovered 23 to 28 minutes, stirring occasionally, until rice is tender.
• Serve soup topped with remaining ingredients.

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.

SPICY TEX MEX RICE AND CHICKEN CASSEROLE

Steps:

• 1. Gather your ingredients
• 2. Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
• 3. Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
• 4. When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
• 5. Preheat oven to 350 degree. Spray a 9 x 13 baking dish with cooking spray.
• 6. In a medium bowl; combine the cheeses
• 7. In a medium bowl; mix together soup, sour cream, onion, and salsa.
• 8. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• 9. Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
• 10. Let rest 20 to 30 minutes before serving, to let set up. I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole! This freezes well also. I put it on a paper plate and vacuum sealed it. ENJOY!!

TEX-MEX CHICKEN AND RICE

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.

TEX-MEX CHICKEN AND RICE

Steps:

• Preheat the oven to 350 degrees.
• Spray a 2 quart casserole dish.
• Combine all the ingredients, reserving 3/4 cup of cheese.
• Place in the casserole dish.
• Top with the reserved cheese and cover with foil.
• Bake 25 minutes.
• Uncover and bake until lightly browned, about 10 minutes.

TEX-MEX CHICKEN AND RICE BURRITOS

Steps:

• Warm Mexican chicken and rice mixture in microwave for 2 minutes.
• Then warm tortillas in microwave for 15 seconds or until soft enough to fold.
• Place half of chicken/rice mixture into center of each tortilla,top each with cheese.
• Fold bottom third over mixture,making sure filling is snug.
• Take the right side of tortilla and fold over.
• Then take the top third and fold over making sure everything is as snug as a bug in a rug. :).
• Return to microwave and heat for about 35 to 40 seconds,or until cheese is slightly melted.

TEX-MEX CHICKEN AND RICE CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. 2. Mix together soup, water, chili powder, cumin and bell pepper in a medium sized pan. Cook over medium heat for 5 minutes. 3. Add all other ingredients except 1 cup of the cheese. Pour into a greased 2 quart dish. Cover with remaining cheese and bake uncovered for 25-30 minutes, until top is browned and the rice is tender. Serve with sour cream, salsa, and chopped cilantro.