Southwestern Style Beans And Rice With Chicken Recipes

SOUTHWEST CHICKEN

Steps:

• In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

SOUTHWESTERN STYLE BEANS AND RICE WITH CHICKEN

Steps:

• NOTE: I used 3 boneless, skinless chicken breasts with salt, pepper and garlic powder baked in a 325 degree oven for 30 minutes in place of the whole chicken. I prepared the chicken breasts at the same time I was preparing the beans.
• If using deboned, cut up chicken, in a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle with salt and pepper and cook about 5 minutes. Turn chicken over and cook an additional 5 minutes. Chicken should be golden brown and cooked through. Remove from pan.
• In the pan in which the chicken cooked, over medium-high heat, add the onion, red pepper, jalapeno, and garlic. Add more oil if necessary. Saute, stirring, 5 minutes, or until the onions are soft. Do not let the onions brown.
• Stir in cumin, tomatoes, lemon juice, and beans. Add the browned chicken, mixing with the vegetables. Add the chicken broth and stir well. Cover and simmer over medium-low heat for 20 minutes. Remove cover and cook 10 minutes more, or until chicken is tender.
• Serve beans and chicken spooned over individual servings of prepared brown rice with a green salad and tortilla chips.

SOUTHWESTERN CHICKEN WITH BLACK BEANS & RICE

Steps:

• Heat dressing in large skillet on medium-high heat. Add chicken and onions; cook 4 min., turning chicken and stirring onions after 2 min.
• Add tomatoes, beans, ham and hot sauce; stir. Simmer on low heat 10 min. or until chicken is done (165ºF), turning chicken after 5 min.
• Serve over hot rice.

SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY

Steps:

• Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
• Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
• Store in the refrigerator for 2-3 days.
• When ready to eat, shake well to combine.
• Enjoy!

SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN

Steps:

• For the rice:.
• Heat a large sautee pan with tight fitting lid, over high heat.
• Add the oil and allow to come to a shimmer.
• Add rice and stir for 3 minutes.
• Add onion, cook and continue stirring for another 3 minutes.
• Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
• Remove pan from heat and keep rice covered until ready to use.
• For the beans:.
• Heat large soup pot over high heat.
• Add oil and allow to come to a shimmer.
• Add onions and cook, stirring, until onion begins to turn color.
• Add garlic and oregano; cook for 1 minute.
• Reduce heat to medium, add tomatoes, broth, beans and cilantro.
• Allow to simmer until liquid is reduced by half (about 20 minutes).
• Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
• Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
• Serve in shallow bowls and top each serving with sliced avocado.
• Serve with warm tortillas, if desired.

SOUTHWESTERN RICE

Steps:

• In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.