How To make Tex Mex Chicken and Rice
2 tb Canola oil or oil
3 ts Chili powder
1 ts Garlic powder
1 ts Ground cumin
1 ts Ground cinnamon
1/2 ts Salt
1 c Uncooked long grain white
-rice 1 cn Ready-to-serve chicken broth
-(14 1/2 oz) 1 c Water
1/2 c Dark seedless raisins
10 oz Boneless, skinless chicken
-breast, cut into 1/2" chunk 1 cn Red kidney beans, rinsed
-and drained (15 oz) 1/2 c Frozen green peas
In a 3-quart casserole, combine oil, chili powder, garlic powder, cumin, cinnamon and salt. Microwave, uncovered, 30-60 seconds, or until all spices are fragrant. Add rice; stir until coated. Add broth, water and raisins; cover with lid or vented plastic wrap. Microwave on high 8 minutes; then microwave on medium-low (30%) 12-14 minutes, or until rice is tender. Stir in chicken, beans and peas. Recover and microwave on high 5-7 minutes, or until chicken is no longer pink and the liquid is absorbed. Serve immediately. Nutrient data per serving: 500 calories; 26 grams protein; 9 grams fat (17 percent total calories); 74 grams carbohydrates; 8 grams dietary fiber; 42 milligrams cholesterol; 1,158 milligrams sodium.
How To make Tex Mex Chicken and Rice's Videos
Make this Easy Tex-Mex Chicken and Rice! #cheken #texmexfood
Tex-Mex Chicken and Rice
Ingredients:
6 chicken drumsticks (breast or thighs can be used as well)
salt
black pepper
1 cup of white rice
1/4 onion, chopped
2 garlic cloves, minced
2 cups of canned enchilada sauce
1 cup of water
1 tbsp chicken bouillon
1 can of mixed vegetables
3-4 stems of cilantro
8 oz of shredded Mexican cheese
Preparation:
In a pan on medium heat, add the chicken seasoned with salt and pepper; I didn’t add cooking oil because i used a non-stick pan and skin on drumsticks, but if you are using chicken breast or a pan that is not a non-stick, then add about 2 tbsp of cooking oil and cook the chicken halfway until it gets a golden brown color. Remove the chicken from the pan, and in the same fat left, add the rice and fry until golden brown; add the onion and garlic and stir; Then add the enchilada sauce and the water, stir, and add the chicken bouillon, the chicken, and the cilantro, cover with a lid and turn the heat to very low and cook until the liquid dries up. Uncover and add the cheese, put the lid back on, and let it melt.
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Tex-Mex Chicken Dish (Fast & Easy)
Super easy and delicious! Give this a try if you like Tex-Mex.
Ingredients:
1-2 cups grated cheese
2 cups chicken (cubed)
1 can corn (drained)
1 can beans (Ranch style or black, drained)
1 cup picante sauce or salsa (mild or medium)
How To| The Kids Most Requested Mom’s Homemade Cheesy Mexican Chicken & Rice
Cheesy Chicken & Rice Ingredients
Rice
Vegetable oil
Tomato sauce
Water
Chicken breast
Milk
Chicken powder
Taco seasoning mix
Butter
QUESO cheese
Background music iMovie theme PLAYFUL track Itsudemo
One Pan Easy Tex-Mex Chicken Rice
This is a super easy and quick one pan meal from the Pioneer Woman, recipe link is below. This was a very flavorful Tex-Mex chicken and rice dish that didn't take long at all to make. You can make it spicier by adding the original or hot Rotel tomatoes but I thought the flavor of this dish was just perfect not too spicy.
Tex-Mex Chicken Rice Recipe
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This video is Not made for kids.
This video is Not sponsored in anyway.
#mexicanricerecipe
#chickenrecipe
#ricerecipe
#onepanmeal
Tex Mex Chicken Recipe | Mary Makes It Easy
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Greg's Kitchen - TexMex Chicken Casserole
Welcome to Gregs Kitchen / Greg Kantner
#gregskitchen #gregkantner #southerncooking #homesteading #texmex #marchcasseroles #whippoorwillholler #casseroles #that1870shomestead #inthekitchenwithkaren #jenigough #crazydazes #Freedomhomestead
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TexMex Chicken Casserole
Whippoorwill Holler
That 1870’s homestead,
Jeni Gough
In the kitchen with Karen,
Crazy Dazes
Freedom Homestead
March 1 Introduction and Chicken & Biscuit Casserole from Greg's Kitchen
March 3 Whippoorwill Holler - Farmers Casserole
March 5 Greg's Kitchen - Sloppy Joe & Tater Tot Casserole
March 8 That 1870's Homestead - Enchilada Casserole
March 10 Greg's Kitchen - Cinnamon Roll Casserole
March 12 In The Kitchen with Karen - Meatball Pasta Casserole
March 15 Freedom Homestead - Salsa Verde Chicken Casserole
March 17 Jeni Gough - Irish Casserole
March 19 Mama Vera/Greg's Kitchen - Breakfast Soufflé Casserole
March 22 Greg's Kitchen - TexMex Chicken Casserole
March 24 Crazy Dazes - Sweet Potato Casserole
March 26 Mama Vera /Greg's Kitchen
March 29 Greg's Kitchen
March 31 Final video recapping all video's with the giveaway.
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So here ya go.
Ingredients:
4 cups cooked rice
2 cup salsa
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1 teaspoon dried oregano
1 can roasted peppers
1 small diced white or yellow onion or 1/2 onion and 1 green pepper
1 can corn (drained)
1 can black beans (drained/rinsed)
2 cups cooked chicken (chunk or shredded, your choice)
2 cups chicken stock
2 cups shredded cheese
2 cups tortilla chips in large pieces
Heat oven to 350 degrees.
Prepare a 9×13 baking dish and spray with cooking spray. Set aside.
Cook rice but cook al dente because it will cook more in the oven
In large bowl, combine rice, salsa, and spices
Now add in the roasted peppers, diced onion, corn, black beans, chicken, and 1 cup of the shredded cheese. Stir together to combine.
Fold in 1 cup of the tortilla chips and stir lightly to combine, trying not to break chips up to much.
Pour the mixture into the prepared baking dish and add chicken stock, cover with foil and cook for 30-35 minutes.
Now sprinkle the remaining cheese on top and crush up the remaining chips and sprinkle over the casserole.
With the tin foil off let cook an additional 10-15 minutes but watch closely so chips/cheese don’t burn.
Serve and top with additional sour cream, guacamole, salsa or whatever you like.
Ideas of what I use:
Greg Kantner / Greg's Kitchen
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