MEXICAN SKILLET RECIPE RECIPES

Name: {One Pan} Mexican Rice Skillet
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 medium onion (diced); 2 cloves garlic (minced); 1 red bell pepper (cored, seeded and diced); 1 lb ground turkey or beef; salt and black pepper (to taste); 1 jalapeno (cored, seeded and diced (optional)); 1 cup uncooked long grain white rice (you can also use minute or brown as well and adjust the cooking time); 1/2 cup canned black beans (drained and rinsed); 1 cup corn kernels (frozen or canned); 1/2 cup sweet peas (frozen or canned (optional)); 1 14-ounce can fire-roasted diced tomatoes (undrained); 2-1/4 cups low sodium chicken broth; 2 teaspoons cumin; 1/2 teaspoon smoked paprika; 1 teaspoon chili powder (or to taste); 1/4 teaspoon cayenne pepper (or to taste); 1 cup shredded Colby-jack or cheddar cheese; diced avocado; green onions; fresh chopped cilantro; sour cream

ONE PAN MEXICAN RICE SKILLET - LIFE MADE SWEETER

One Pan Mexican Rice Skillet - Life Made Sweeter image

One Pan Mexican Rice Skillet is perfect for a busy weeknight taking as little as 30 minutes to make is just ONE pan. Full of veggies, cheese, and all your favorite taco flavors.

Provided by Kelly

Categories Main Course

Total Time 37 minutes

Prep Time 15 minutes

Cook Time 22 minutes

Yield 4

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 medium onion (diced)
2 cloves garlic (minced)
1 red bell pepper (cored, seeded and diced)
1 lb ground turkey or beef
salt and black pepper (to taste)
1 jalapeno (cored, seeded and diced (optional))
1 cup uncooked long grain white rice (you can also use minute or brown as well and adjust the cooking time)
1/2 cup canned black beans (drained and rinsed)
1 cup corn kernels (frozen or canned)
1/2 cup sweet peas (frozen or canned (optional))
1 14-ounce can fire-roasted diced tomatoes (undrained)
2-1/4 cups low sodium chicken broth
2 teaspoons cumin
1/2 teaspoon smoked paprika
1 teaspoon chili powder (or to taste)
1/4 teaspoon cayenne pepper (or to taste)
1 cup shredded Colby-jack or cheddar cheese
diced avocado
green onions
fresh chopped cilantro
sour cream

Steps:

In a large 12" skillet over medium heat, sauté onions and garlic in 1 tablespoon of olive oil for 1 minute until fragrant. Add bell pepper and jalapeno and cook for another minute. Add ground meat to skillet and cook until brown, about 4-5 minutes, breaking up the meat as it cooks. Season with salt and black pepper, to taste. Drain any excess fat.
Push everything to one side of the pan. Add another tablespoon of olive oil and sauté uncooked rice for about 1 minute or just until some grains start to turn golden brown.
Stir in black beans, corn, peas, canned tomatoes, chicken broth, cumin, paprika, chili powder and cayenne pepper.
Bring to a simmer, cover and reduce heat to low.
Cook about 17-19 minutes or until rice is tender, stirring gently every few minutes so the rice doesn't stick. Season with additional salt and pepper as needed.
Sprinkle with cheese and cover with the lid and remove from heat.
Allow cheese to melt for 1-2 minutes then serve hot with desired toppings.

Nutrition Facts : ServingSize 1 serving (1/4 recipe), Calories 572 kcal, CarbohydrateContent 57 g, ProteinContent 41 g, FatContent 20 g, SaturatedFatContent 7 g, CholesterolContent 92 mg, SodiumContent 417 mg, FiberContent 5 g, SugarContent 5 g

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.

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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
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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.

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One Pan Mexican Rice Skillet is perfect for a busy weeknight taking as little as 30 minutes to make is just ONE pan. Full of veggies, cheese, and all your favorite taco flavors.
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Allow cheese to melt for 1-2 minutes then serve hot with desired toppings.

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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.

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