Tex Mex Rice N Cheese Recipes

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TEX-MEX CHICKEN AND RICE CASSEROLE



Tex-Mex Chicken and Rice Casserole image

A tasty twist on a classic casserole! This Tex-Mex chicken and rice casserole has got bold flavors and is incredibly easy to put together!

Provided by Julie Chiou

Categories     Dinner

Time 50m

Number Of Ingredients 12

1 medium onion (diced)
1: 6.9 ounce box of chicken flavored rice & vermicelli
2 cups chicken broth
1 3/4 cups water
2 large boneless, skinless chicken breasts (cubed)
1: 15 ounce can of fire-roasted diced tomatoes
1: 4.5 ounce can of chopped green chiles
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Mexican blend shredded cheese
Salt and pepper (to taste)

Steps:

  • Preheat oven to 425 degrees Fahrenheit. Set aside a 9x13" oven-safe casserole dish and lightly spray it with cooking spray.
  • In a large pot or skillet over medium-high heat, add cooking oil and once heated, add the onions. Cook until tender.
  • Pour in the box of rice and vermicelli, including the seasoning packet.
  • Stir for two minutes then pour in the chicken broth and water.
  • Bring to a boil then bring down to a simmer and cover for 20 minutes.
  • After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), add in the chicken. It's okay it doesn't cook all the way through as it finishes up in the oven.
  • Remove from heat and add diced tomatoes, green chiles, cumin, chili powder, cayenne, salt, and pepper. Stir together.
  • CAREFULLY pour mixture into prepared casserole dish.
  • Bake for 25 minutes, covered, then uncover the casserole and sprinkle cheese on top and let it melt.
  • After removing from oven, let sit for 10-15 minutes. The waiting time is crucial because the liquid will continue to absorb into the rice and the casserole will have a thicker consistency.

Nutrition Facts : ServingSize 1 Serving, Calories 302 kcal, Carbohydrate 41 g, Protein 26 g, Fat 4 g, Fiber 2 g, Sugar 4 g

EASY TEX-MEX CHICKEN AND RICE



Easy Tex-Mex Chicken and Rice image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 15

1 tablespoon olive oil
2 cloves garlic, pressed
1/2 white onion, diced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
One 15-ounce can tomato sauce
One 10-ounce can diced tomatoes and green chiles
3 cups shredded rotisserie chicken
Two 8.8-ounce bags microwaveable white rice
1 1/2 cups grated pepper jack cheese
Fresh cilantro, for serving

Steps:

  • In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
  • Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
  • Sprinkle over the cilantro and serve.

TEX-MEX SKILLET CHICKEN AND RICE



Tex-Mex Skillet Chicken and Rice image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

Steps:

  • Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
  • Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
  • Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

TEX MEX CHICKEN N RICE



Tex Mex Chicken N Rice image

Chicken and rice in a zippy sauce. A complete meal ready in no time. We love this with guacamole, sour cream and fresh tortillas! A bed of shredded lettuce adds to the complete meal.

Provided by sassafrasnanc

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 tablespoons jalapenos, seeded and minced
1 garlic clove, minced
1 tablespoon olive oil
1 1/4 cups chicken broth
1 lime, juice of
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup long grain rice, uncooked
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup cheddar cheese, shredded

Steps:

  • Sprinkle chicken breasts with salt, pepper and cumin and set aside.
  • In large skillet, saute onion, garlic and jalapeno in olive until tender.
  • Add broth, lime juice and tomatoes and bring to a boil.
  • Stir in rice.
  • Place chicken over rice mixture.
  • Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
  • Remove from heat and sprinkle with cheese.
  • Cover and let stand until cheese melts (approx. 5 minutes).
  • Garnish with chopped cilantro and lime wedges.

Nutrition Facts : Calories 457.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 90.7, Sodium 1025.8, Carbohydrate 45.2, Fiber 1.3, Sugar 2.3, Protein 38.3

TEX-MEX RICE



Tex-Mex Rice image

"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

  • In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.

Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.

TEX MEX RICE



Tex Mex Rice image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth
1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn
1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish

Steps:

  • In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
  • Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
  • Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.

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