Mexican Chicken With Beans And Rice Recipes

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TEX-MEX CHICKEN WITH BLACK BEANS & RICE



Tex-Mex Chicken with Black Beans & Rice image

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Steps:

  • Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

MEXICAN RICE AND BEANS



Mexican Rice and Beans image

Spicy, delicious Mexican rice and beans.

Provided by Afzal Najam

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
1 small onion, diced
1 small poblano pepper, diced
1 clove garlic, chopped
1 cup basmati rice
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons tomato paste
2 cups vegetable broth
1 (14 ounce) can pinto beans, rinsed and drained

Steps:

  • Heat olive oil over medium-high heat. Add onion, poblano pepper, and garlic; saute for 2 to 3 minutes. Add rice. Cook, stirring occasionally, until rice is completely coated in oil, about 2 minutes. Season with paprika, cumin, oregano, salt, and pepper.
  • Stir in tomato paste and cook for 1 to 2 minutes. Add vegetable broth and pinto beans. Bring to a boil; reduce heat to low. Cover and simmer until rice is tender, 15 to 20 minutes. Remove from heat, keep covered, and let stand for at least 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 347.7 calories, Carbohydrate 59.2 g, Fat 8.8 g, Fiber 6.9 g, Protein 9.8 g, SaturatedFat 1.3 g, Sodium 624.3 mg, Sugar 3.9 g

MEXICAN CHICKEN WITH BEANS AND RICE



Mexican Chicken With Beans and Rice image

This maybe the the best chicken I've ever made. The recipe is very flexible to your tastes. I preferred mine to be spicy but you can easily change to suite your tastes. I love using the Dutch Oven because you don't have to worry about scratching a coating off and the heat is continual and gentle on the food.

Provided by Erv Kosch

Categories     One Dish Meal

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 7

8 chicken legs
2 tablespoons canola oil
fajita seasoning mix
1 (14 1/2 ounce) can chili beans
1/2 cup salsa
1 cup chicken broth
1 cup long grain white rice

Steps:

  • Start your baking oven preheating to 250 degree Fahrenheit.
  • Heat a Dutch Oven on your stove burner with the Canola Oil over a low flame.
  • Dry 2-3 the Chicken Legs with a paper towel.
  • Coat the Chicken Legs with the Fajita Spice Mix in a pie tin or similar container. The heavier the coating the spicier the chicken.
  • Place the coated Chicken Legs in the Dutch Oven and cover. Brown both sides of the chicken for 3-5 minutes. Don't crowd the chicken or the chicken will burn. Also the Dutch Oven will get hotter as you go so watch your browning time.
  • Remove the browned Chicken Legs and set aside.
  • Repeat the process until all the chicken is browned. You'll need to keep a thin coat of oil on the bottom of the Dutch Oven so add Canola Oil as needed between brownings.
  • Wipe out the hot Dutch Oven with a paper towel to remove the oil and unwanted spices. Leave some extra spice if you want the dish to be hotter.
  • Place the ingredients into the Dutch Oven in this order: Chili Beans, Salsa, Chicken Broth, Long Grain White Rice, and then the Chicken Legs.
  • Cook for 1 hour and 10 minutes or until the rice is cooked and the chicken's juices run clear. Don't peak if your can avoid it.

SLOW COOKER MEXICAN CHICKEN AND RICE



Slow Cooker Mexican Chicken and Rice image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h30m

Yield 6

Number Of Ingredients 8

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

Steps:

  • Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
  • Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g

BLACK BEAN CHICKEN WITH RICE



Black Bean Chicken with Rice image

This spicy family favorite calls for just a few basic ingredients, so it's quick and easy to stir up in your skillet on a weeknight. -Molly Newman, Portland, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
4 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons canola oil
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 cup salsa
2 cups hot cooked brown rice

Steps:

  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Remove chicken from pan; cut into slices. Serve with bean mixture and rice.

Nutrition Facts : Calories 400 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 670mg sodium, Carbohydrate 52g carbohydrate (4g sugars, Fiber 8g fiber), Protein 32g protein.

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.

MEXICAN CHICKEN AND RICE CASSEROLE



Mexican Chicken and Rice Casserole image

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

Provided by Lulabelle30

Categories     Rice

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

1 (8 ounce) package yellow rice mix
1 (15 ounce) can black beans
1 (15 ounce) can rotel
1 cup green pepper
1 cup diced onion
2 cups low-fat monterey jack cheese (divided)
2 cups cooked chicken (cubed)
1 tablespoon olive oil

Steps:

  • preheat oven 350 degrees. cook rice according to package directions, sautee onions and bell pepper in oil for 10 minutes In large bowl combine black beans, 1 1/2 cup Cheese, Rotel, Chicken, Bell Pepper/Onion Mixture, and yellow rice. Spoon into 13x9 dish sprinkle the rest of cheese on top, bake covered for 30 minutes.

MEXICAN CHICKEN BOWL WITH RICE, BEANS AND QUESO



Mexican Chicken Bowl With Rice, Beans and Queso image

It's all here...the recipe for the meat, starch and the vegetables all in one. From Weber's on Grill.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

2 canned chipotle chiles in adobo, minced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 tablespoons dried ancho chile powder or 2 tablespoons dried chipotle powder
1 tablespoon minced garlic
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
3 (6 ounce) boneless skinless chicken breast halves
1 1/2 cups long-grain white rice
3 cups low sodium chicken broth
1/2 teaspoon kosher salt
1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
2 medium Hass avocadoes, cut into 1/2 inch dice
2 medium tomatoes, cut into 1/2 inch dice
1/2 cup green onion, sliced thin
1 (15 ounce) can black beans or 1 (15 ounce) can pinto beans, drained and rinsed
1 cup queso fresco (can sub shredded cheddar cheese)
2 limes, cut into wedges
6 handfuls tortilla chips

Steps:

  • In a small bowl whisk the marinade ingredients. Place the chicken in a large, resealable plastic bag and pour in the marinade. Squeeze the air out of the bag and seal tightly. Message the bag to distribute the marinade and refrigerate while you prepare the rice.
  • In a medium saucepan over medium heat, bring the rice, broth and salt to a simmer. Reduce the heat to low and cook, covered, until the rice is tender and the liquid is absorbed, about 20 minutes. Move off the burner and keep covered for 10 minutes. Stir in the cilantro and lime juice. Keep a lid on the rice until ready to use.
  • While the rice is cooking, prepare the grill for direct cooking over medium heat (350° to 450°F).
  • Brush the cooking grates clean. Remove the chicken from the bag, discarding the marinade. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once or twice. Transfer the chicken to a cutting board and let rest for 3 to 5 minutes. Cut into 1/2-inch chunks.
  • Divide the rice evenly between individual bowls. Top the rice with small mounds of chicken, avocado, tomato, onion and beans. Sprinkle the queso fresco on top. Serve with lime wedges and tortilla chips.

Nutrition Facts : Calories 627, Fat 21.8, SaturatedFat 3.3, Cholesterol 54.4, Sodium 881.5, Carbohydrate 79.1, Fiber 12, Sugar 2.6, Protein 32.5

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