↞ recipe box start page
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
1-2 tsp minced garlic
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 can black beans, 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 and ground cumin
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese
Chopped fresh cilantro, optional
In a large skillet, saute the chicken green pepper, onion and garlic in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, beans, broth, salsa, salt, cumin, chili powder 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. Garnish with cilantro if desired. Yield: 6 servings.
view more member recipes
MEXICAN CHICKEN AND RICE
view my recipes
print
save
Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 medium green pepper, chopped
1 small onion, chopped
1-2 tsp minced garlic
2 tablespoons canola oil
1 can (8-3/4 ounces) whole kernel corn, drained
1 can black beans, 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 and ground cumin
1-1/2 cups uncooked instant rice
1/2 to 1 cup shredded cheddar cheese
Chopped fresh cilantro, optional
In a large skillet, saute the chicken green pepper, onion and garlic in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, beans, broth, salsa, salt, cumin, chili powder 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. Garnish with cilantro if desired. Yield: 6 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Mexican Chicken-rice
by sgre52160
1/4 tsp. onion powder 1/8 tsp garlic powder 1/4 tsp cocoa 1/8 thse salt 1 tsp. ground cumin 1 tbsp chili powder 4 lg. chicken breast halves, boned and skinned (about 1 1/2 lbs.) 1 1/2 c. chicke
by sgre52160
1/4 tsp. onion powder 1/8 tsp garlic powder 1/4 tsp cocoa 1/8 thse salt 1 tsp. ground cumin 1 tbsp chili powder 4 lg. chicken breast halves, boned and skinned (about 1 1/2 lbs.) 1 1/2 c. chicke
Mexican Chicken And Rice
by sgre52160
1 boneless, skinless chicken breast, pounded flat and cut into pieces, then lightly floured 2 tbsp olive oil 2 poblano pepper, chopped 1/4 cup yellow onion, chopped 4 medium button mushrooms, slic
by sgre52160
1 boneless, skinless chicken breast, pounded flat and cut into pieces, then lightly floured 2 tbsp olive oil 2 poblano pepper, chopped 1/4 cup yellow onion, chopped 4 medium button mushrooms, slic
Mexican Chicken And Rice Casserole
by sgre52160
1 lb cubed chicken (fresh or frozen) 1 pack of taco seasoning 1/2 lb cubed and grated cheddar cheese 1 package Mexican or Spanish rice (cooked) 1-2 cups of your favorite salsa 1 can whole kernel
by sgre52160
1 lb cubed chicken (fresh or frozen) 1 pack of taco seasoning 1/2 lb cubed and grated cheddar cheese 1 package Mexican or Spanish rice (cooked) 1-2 cups of your favorite salsa 1 can whole kernel
Mexican Rice Chicken Skillet
by sgre52160
1 egg, beaten 1 pound chicken tenderloins, chopped 1 small onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 2 cups cooked jasmine or long grain rice 1 can (15 ounces) black beans, r
by sgre52160
1 egg, beaten 1 pound chicken tenderloins, chopped 1 small onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 2 cups cooked jasmine or long grain rice 1 can (15 ounces) black beans, r
view more member recipes