OLD EL PASO CHEESY MEXICAN RICE DIRECTIONS RECIPES

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CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE - PILLSBURY.COM



Cheesy Southwest Chicken and Rice Casserole - Pillsbury.com image

No chopping, no fuss, just a delicious Dump Dinner.

Provided by Pillsbury Kitchens

Total Time 1 hours 0 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 7

1 cup uncooked regular long-grain white rice
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 teaspoon chili powder
1 cup Progresso™ chicken broth (from 32-oz carton)
1 package (20 oz) boneless skinless chicken breasts
1 can (19 oz) Old El Paso™ red enchilada sauce
1 cup shredded Cheddar cheese (4 oz)

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. Layer rice, black beans, chili powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
  • Bake 45 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken; stir rice and beans. Replace chicken; sprinkle with cheese. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Nutrition Facts : Calories 570 , CarbohydrateContent 61 g, CholesterolContent 115 mg, FatContent 1/2 , FiberContent 4 g, ProteinContent 46 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 1380 mg, SugarContent 3 g, TransFatContent 0 g

CHEESY NACHO BEEF SKILLET RECIPE - PILLSBURY.COM



Cheesy Nacho Beef Skillet Recipe - Pillsbury.com image

This easy one-dish dinner not only tastes great—it can also be on the table in 30 quick minutes. Watch it disappear just as quickly!

Provided by Nikki Gladd

Total Time 30 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 8

1 lb lean (at least 80%) ground beef
1 pouch (8 oz) Old El Paso™ Mexican rice
2 cans (10 oz each) diced tomatoes with green chiles
1 can (15.25 oz) whole kernel sweet corn
1 package (1 oz) Old El Paso™ taco seasoning mix
1 roasted red bell pepper (from a jar), chopped
1/2 cup water
1 1/2 cups shredded Mexican cheese blend (6 oz)

Steps:

  • In 10-inch skillet, cook 1 lb lean ground beef over medium-high heat until thoroughly cooked, stirring frequently; drain.
  • Meanwhile, microwave 1 pouch (8 oz) Old El Paso™ Mexican rice as directed on pouch.
  • To skillet with cooked beef, add 2 cans (10 oz each) diced tomatoes with green chiles, 1 can (15.25 oz) whole kernel sweet corn, 1 package (1 oz) Old El Paso™ taco seasoning mix, 1 roasted red bell pepper (from a jar), chopped, and 1/2 cup water; mix well.
  • Stir in cooked Mexican rice. Heat to boiling. Reduce heat; simmer 10 minutes.
  • Stir in 1 cup shredded Mexican cheese blend until melted. Sprinkle remaining 1/2 cup cheese over top. Serve immediately.

Nutrition Facts : Calories 400 , CarbohydrateContent 32 g, CholesterolContent 75 mg, FatContent 1 , FiberContent 3 g, ProteinContent 23 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 940 mg, SugarContent 6 g, TransFatContent 1/2 g

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