Best Tex Mex Skillet Chicken Recipes

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TEX-MEX SKILLET CHICKEN AND RICE



Tex-Mex Skillet Chicken and Rice image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

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.

Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

TEX-MEX SKILLET CHICKEN



Tex-mex skillet chicken image

Fast & easy with lots of flavor. Perfect for those nights on the run when you want something hot & spicy

Provided by Just Cher

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into strips
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons vegetable oil
1 onion, coursely chopped
1 green bell pepper, coursely chopped
2 cloves garlic, minced
1 cup instant rice
1 cup picante sauce
1/2 cup chicken broth
1 cup monterey jack cheese
1 tomatoes, seeded &,chopped
1/2 cup sliced black olives

Steps:

  • Combine chicken, cumin and salt tossing to coat.
  • Heat oil in a large skillet over medium high heat.
  • Add onion, bell pepper and garlic, saute for 2 minutes.
  • Add chicken, saute stirring constantly, until chicken is no longer pink.
  • Stir in rice, picante sauce and broth, mixing well.
  • Bring mixture to a boil.
  • cover and remove from heat.
  • Let stand 10 minutes or until all liquid is absorbed Sprinkle with cheese.
  • Cover and let stand another 10 minutes.
  • sprinkle with tomatoes& olives.
  • Service with a dollop of sour cream.

Nutrition Facts : Calories 346.5, Fat 18.9, SaturatedFat 6.5, Cholesterol 65.2, Sodium 961, Carbohydrate 20.7, Fiber 2.2, Sugar 3.3, Protein 23.4

PC TEX-MEX CHICKEN & RICE SKILLET



Pc Tex-Mex Chicken & Rice Skillet image

Make and share this Pc Tex-Mex Chicken & Rice Skillet recipe from Food.com.

Provided by kristinawilding

Categories     One Dish Meal

Time 28m

Yield 6 serving(s)

Number Of Ingredients 10

1 teaspoon vegetable oil, plus
1 tablespoon vegetable oil, divided
1 (11 ounce) can Mexican-style corn
1 lb boneless skinless chicken thighs
1 tablespoon southwest seasoning
2 cups uncooked instant rice
2 cups chicken broth
1 1/2 cups salsa verde
2 tablespoons snipped fresh cilantro
1 cup shredded Mexican blend cheese

Steps:

  • add 1 tsp of the oil to a 12 inch skillet; heat over medium high heath 1-3 minutes or until shimmering. Meanwhile, drain corn; pat dry with paper towels. Add corn to skillet in a single layer. Cook without stirring 5 mintues or until carmelized on one side. Remove corn from skillet; set aside.
  • As corn cooks, cut chicken into 1 inch pieces. Combine chicken and seasoning mix in a large bowl. Add chicken to skiller. Cook over medium-high heat 5-7 minutes or until center of chicken is no longer pink, stirring occasionally. Remove chicken from skillet; set aside.
  • Add remaning 1 tbsp oil to skillet. Add rice; stir until well coated with oul. Add broth and salsa; bring to a simmer over medium-high heath. Cover skillet; reduce heat to low. Simmer 5 minutes or until most of the liquid is absorbed.
  • To serve spoon chicken over rice mixture in skiller, spinkle with cheese and corn. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with cilantro.

SKINNY TEX-MEX CHICKEN SKILLET



Skinny Tex-Mex Chicken Skillet image

79% less sat fat • 61% less sodium than the original recipe. No time to cook? Spice up your busy nights with this speedy solution.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1 pound skinless, boneless chicken breast halves, cut into bite-size strips
1 tablespoon Southwest chipotle-flavor salt-free seasoning
1 tablespoon oil
1 medium yellow sweet pepper, coarsely chopped
1 small zucchini, quartered and bias-sliced
1/2 of a medium onion, cut into thin wedges
1/2 cup salsa
1/2 cup frozen whole kernel corn
1/2 cup canned black beans, rinsed and drained
4 8-inch whole wheat flour tortillas, hot cooked brown rice, or red sweet peppers with tops and ribs removed
Chopped fresh cilantro (optional)

Steps:

  • Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides. Add chopped sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp-tender.
  • Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink.
  • Serve with warm tortillas or rice or inside red peppers. (To heat tortillas, wrap in paper towels; microwave on high [100%] power for 30 seconds.) Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 370, Carbohydrate 43 g, Cholesterol 65 mg, Fat 1/2, Fiber 6 g, Protein 34 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 650 mg, Sugar 7 g, TransFat 0 g

TEX-MEX SKILLET CHICKEN



Tex-Mex Skillet Chicken image

From Ropin' the Flavors of Texas.

Provided by Vicki Butts (lazyme)

Categories     Casseroles

Time 40m

Number Of Ingredients 13

1 lb chicken breasts, boneless and skinless, cut into strips
1 tsp ground cumin
1 tsp salt
2 Tbsp vegetable oil
1 onion, coarsely chopped
1 small green bell pepper, coarsely chopped
1 clove garlic, minced
1 c instant rice
1 c picante sauce
1/2 c chicken broth
3/4 c colby cheese, shredded or monterey jack cheese, shredded
1 tomato, seeded and chopped
1/2 c sliced ripe olives

Steps:

  • 1. Combine chicken, cumin and salt, tossing to coat; set aside.
  • 2. Heat oil in a 10-inch skillet over medium-high heat. Add onion, bell pepper and garlic; saute for 2 minutes.
  • 3. Add chicken; saute, stirring constantly, for 3 minutes or until chicken is no longer pink.
  • 4. Stir in rice, picante sauce and broth, mixing well.
  • 5. Bring mixture to a boil; cover.
  • 6. Remove from heat; let stand for 10 minutes or until all liquid is absorbed.
  • 7. Sprinkle with cheese; cover and let stand for 10 minutes.
  • 8. Sprinkle with tomato and olives; serve with additional picante sauce.

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