MEXICAN CHICKEN CHEESE AND RICE RECIPE RECIPES

Name: Mexican Chicken and Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings.
Cuisine: North America, Mexican
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 1 medium green pepper, chopped; 1 small onion, chopped; 2 tablespoons canola oil; 1 can (8-3/4 ounces) whole kernel corn, drained; 1 cup chicken broth; 1 cup salsa; 1/2 to 1 teaspoon salt; 1/2 to 1 teaspoon chili powder, optional; 1/4 teaspoon pepper; 1-1/2 cups uncooked instant rice; 1/2 to 1 cup shredded cheddar cheese

MEXICAN CHICKEN AND RICE RECIPE: HOW TO MAKE IT

Mexican Chicken and Rice Recipe: How to Make It image

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

Ingredients

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 cup chicken broth
1 cup salsa
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon chili powder, optional
1/4 teaspoon pepper
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese

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.

MEXICAN CHICKEN AND RICE CASSEROLE RECIPE | ALLRECIPES

Mexican Chicken and Rice Casserole Recipe | Allrecipes image

This is a great variation for the classic chicken and rice casserole. The Mexican-style tomatoes add a kick!

Provided by Crystal

Categories World Cuisine Latin American Mexican

Total Time 1 hours 45 minutes

Prep Time 10 minutes

Cook Time 1 hours 35 minutes

Yield 1 casserole

Number Of Ingredients 9

Ingredients

3 skinless, boneless chicken breast halves
salt and ground black pepper to taste
1 (14.5 ounce) can diced Mexican-style stewed tomatoes
1 (14 ounce) package instant rice
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can water
? cup shredded Mexican cheese blend
12 corn tortilla chips, crumbled, or more to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Place chicken breasts in the bottom of a casserole dish. Season with salt and pepper.
Combine Mexican-style tomatoes, rice, celery soup, and chicken soup in a bowl. Pour mixture over the chicken breasts. Cover casserole with aluminum foil.
Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Remove aluminum foil. Add Mexican cheese blend and tortilla chips to casserole. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil until cheese is melted and bubbly, about 5 minutes.

Nutrition Facts : Calories 363.5 calories, CarbohydrateContent 51.5 g, CholesterolContent 40.8 mg, FatContent 9.5 g, FiberContent 1.8 g, ProteinContent 17.1 g, SaturatedFatContent 4 g, SodiumContent 797.3 mg, SugarContent 2.7 g

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