Spicy Mexican Chicken Rice Recipe 455

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

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

SPICY MEXICAN RICE

Spicy Mexican Rice image

Mexican rice is an everyday staple typically enjoyed with beans, avocado, eggs or your favorite protein. Add a subtle nudge of heat by dropping in a whole jalapeno while the rice is cooking!

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Saute 1 chopped onion in 2 tablespoons vegetable oil in a saucepan over medium heat. Stir in 1 cup white rice and cook until toasted, 3 minutes. Add 1 2/3 cups water, 1 chopped plum tomato, 2 teaspoons tomato paste and 1/2 teaspoon each kosher salt and cumin; bring to a boil. Add 1 whole jalapeno. Cover; simmer 20 minutes. Remove from the heat and let sit 5 minutes. Discard the jalapeno. Top with cilantro.

SPICY MEXICAN RICE

Spicy Mexican Rice image

This is one of my favorite recipes. Whenever I cook anything Mexican, I prepare this as a side dish. I have been known to eat it right out of the pan, before it is even finished cooking.

Provided by Chef Howe

Categories Low Protein

Time 35m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 small red onion, sliced
1 small red onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
2 -3 tablespoons bacon grease
2 (14 ounce) cans Rotel diced tomatoes (Mexican)
2 cups chicken broth
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
3 cups instant rice

Steps:

Slice one of the onions in very thin slices. Finely chop the other onion.
Mash the garlic with the salt to make a paste.
Heat the bacon drippings in a medium sauce pan. Add chopped onions and garlic paste. Cook and stir until onions are translucent.
Puree the two cans of Rotel Mexican Diced Tomatoes with Lime Juice and Cilantro.
Add pureed Rotel, chicken broth, chili powder and cumin. Bring mixture to a boil. Stir in instant rice and sliced onions.
Cover and let stand over very low heat 15 to 20 minutes, or until liquid is absorbed.

Nutrition Facts : Calories 99.7, Fat 2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 386.2, Carbohydrate 17.7, Fiber 0.6, Sugar 0.5, Protein 2.5

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