MEXICAN CHICKEN AND RICE RECIPE: HOW TO MAKE IT
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
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
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, FatContent 11g fat (4g saturated fat), CholesterolContent 94mg cholesterol, SodiumContent 782mg sodium, CarbohydrateContent 29g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 36g protein.
COPYCAT RESTAURANT STYLE MEXICAN RICE — LET'S DISH RECIPES
This easy to make side dish tastes just like the rice from your favorite Mexican restaurant.
Provided by Danelle
Total Time 30 minutes
Prep Time 5 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a large saucepan over medium heat. Add rice and cook, stirring constantly, until just golden. Add garlic, cumin, chili powder, pepper and cayenne and cook a few minutes more.
- Stir in onions and cook until onions are tender. Stir in tomato sauce and chicken broth and bring to a boil.
- Reduce heat to low. Cover and simmer for 20-25 minutes, or until rice is tender. Fluff with a fork. Stir in cilantro.
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Reviews 4.7
Total Time 45 minutes
Category dairy-free, gluten-free, heart-healthy, low sugar, nut-free, Cinco de Mayo, dinner party, weeknight meals, dinner, side dish
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