Mexicali Chicken Rice Skillet Recipes

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LOADED MEXICALI CHICKEN



Loaded Mexicali Chicken image

Subscribed to one of those recipe card subscriptions when we first got married--back in 1978. This recipe has been a family favorite for years now. We whip up a batch of long-grain brown rice and use the sauce from the chicken for a "gravy" (Mexican rice!). Leftovers are even BETTER than the first-runs!

Provided by Debber

Categories     One Dish Meal

Time 1h5m

Yield 1 meal, 5-10 serving(s)

Number Of Ingredients 13

10 pieces chicken (drums & thighs)
2 tablespoons olive oil
2 tablespoons butter
2 cups long grain brown rice
4 cups water
2 cups salsa or 2 cups picante sauce
1/2 cup water
1 teaspoon garlic powder (or several cloves minced)
1 tablespoon dried onion flakes
1 tablespoon parsley
2 teaspoons basil
2 teaspoons oregano
2 cups shredded sharp cheddar cheese (or Monterey Jack)

Steps:

  • In a hot pan, melt butter and oil; immediately brown chicken on all sides (about 15 minutes total).
  • Put rice and water into a covered large casserole pan--microwave for about 45 minutes until soft and plump--check your owner's manual. My microwave has "rice" cycle.
  • Preheat oven to 350°F.
  • Mix sauce ingredients--EXCEPT cheese.
  • Place chicken in a 13x9-inch pan or a casserole dish, pour sauce over the chicken, then sprinkle with cheese; cover lightly with foil.
  • Bake chicken for 35-40 minutes; remove foil, continue baking for 5-10 minutes.
  • Serve with rice and use chicken sauce for a gravy.

MEXICALI CHICKEN SKILLET



Mexicali Chicken Skillet image

This is a recipe that I found on ChefMD. A quick & easy stove top chicken recipe. I served this with oven roasted potatoes and asparagus.

Provided by LARavenscroft

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 lbs chicken thighs, skinless, bone-in (about 8 thighs)
1 1/2 cups salsa (use your favorite salsa)
2 green onions, thinly sliced
lime wedge (optional)

Steps:

  • Combine cumin, oregano, salt and cayenne pepper.
  • Rub mixture over meaty sides of chicken.
  • Heat a large nonstick skillet over medium-high heat until hot.
  • Coat with cooking spray.
  • Add chicken to skillet, seasoned side down.
  • Cook 5 minutes or until beginning to brown.
  • Add salsa to skillet.
  • Turn chicken over and cover skillet.
  • Reduce heat to medium-low and simmer 15 to 20 minutes or until chicken is cooked through.
  • Transfer to serving plates and garnish with green onions and serve with lime wedges if desired.

MEXICAN CHICKEN AND RICE SKILLET



Mexican Chicken and Rice Skillet image

Make and share this Mexican Chicken and Rice Skillet recipe from Food.com.

Provided by DonnaColorado Johns

Categories     Poultry

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup flour
3/4 teaspoon seasoning salt
1 lb boneless chicken breast, 1-inch cubes
2 tablespoons vegetable oil
2 (14 1/2 ounce) cans diced tomatoes, undrained (or rotel)
1 1/4 ounces taco seasoning mix
1 onion, chopped
2 1/4 ounces canned sliced ripe olives
1 cup rice, long grain, uncooked
1 cup water
1 cup cheddar cheese, shredded

Steps:

  • Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
  • Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
  • Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

MEXICAN CHICKEN AND RICE



Mexican Chicken and Rice 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

Time 20m

Yield 6 servings.

Number Of Ingredients 12

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, Fat 11g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 782mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

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