Time 10m Yield 4 servings. Number Of Ingredients 4 Steps:
Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.
Time 45m Yield 4 Number Of Ingredients 11 Steps:
Step 1 Heat oil in 12" skillet over medium-high heat. Add chicken pieces. Cook until golden brown on all sides, about 5 minutes; transfer chicken to plate. Step 2 Add onions and peppers to same skillet. Cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Stir lemon juice, chili powder, garlic, paprika and hot pepper flakes into skillet. Cook until garlic is fragrant, about 30 seconds more. Return chicken to skillet. Step 3 Add contents of yellow rice mix and 2 cups water to skillet; stir to combine. Bring water to boil. Reduce heat to medium low. Simmer, covered, until chicken is cooked through, rice is tender and water is absorbed, about 25 minutes. Step 4 Remove skillet from heat; stir in cilantro. Serve warm.
Time 2h50m Yield 8 Number Of Ingredients 12 Steps:
Spray 5-quart slow cooker with cooking spray. In small bowl, mix taco seasoning mix, cumin, salt and red pepper. Sprinkle both sides of chicken thighs with seasoning mixture; arrange in slow cooker. Pour tomatoes, beans and corn over chicken in slow cooker. Cover; cook on High heat setting 2 to 2 1/2 hours or until juice of chicken is clear when thickest part is cut (at least 165°F). Remove chicken and, using two forks, shred into bite-size pieces. Add Velveeta™ and Cheddar cheeses to slow cooker. Cover; cook 15 minutes. Beat with whisk until cheeses have melted into sauce. Add rice and shredded chicken; stir to combine. Cover; cook about 10 minutes or until hot. Garnish with cilantro.
Time 1h45m Yield 10 Number Of Ingredients 15 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside. Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil. Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir. Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes. Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.
Time 30m Yield 1 serving Number Of Ingredients 14 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!
Time 1h35m Yield 8 Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place chicken in a small baking dish and drizzle with 1 tablespoon olive oil, turning to coat. Season with salt and pepper. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips or cubes when cool enough to handle. Leave the oven on. While the chicken bakes, bring water and 2 tablespoons olive oil to a boil in a saucepan. Stir in rice. Cover, reduce heat, and simmer for 20 minutes. Fluff lightly with fork. While the rice cooks, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Saute onion, bell pepper, carrots, and garlic until tender, about 10 minutes. Grease a 9x13-inch baking dish. Place rice, vegetable mixture, chicken, 1 1/2 cups Monterey Jack cheese, beans, and tomatoes in a large bowl and stir until well combined. Spoon into the prepared baking dish and sprinkle with remaining cheese. Cover with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and bake for 10 minutes longer.
Time 2h10m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Place chicken in crock pot. Combine beans, red peppers, tomatoes, onion, salt and peppr. Pour over chicken. Cover and cook on High 2 to 3 hours or until chicken is no longer pink. Serve over rice.
Time 30m Yield Makes 4 servings. Number Of Ingredients 8 Steps:
Heat oil in large skillet on medium-high heat. Add chicken and onion; cook and stir until chicken is cooked through. Add beans, salsa, corn and broth. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min.
Number Of Ingredients 20 Steps:
boil chicken in large pot with blk pepper, cumin, chili pwd., cayenne, fajita seasonings. When chicken is done remove from pot and let cool. Cook brown rice according to package directions using chicken broth instead of water Heat EVOO over med. heat and sauté peppers, onion, corn, jalapeno and garlic until they are soft and no liquid in pan. Add seasonings to taste. Shred chicken and place in large mixing bowl. Mix in beans, veggies and rice and large can of enchilada sauce. Transfer all to 9 x 13 greased glass casserole dish. Add small can of enchilada sauce. Cover with cheese. Bake at 400 degrees for 20 min until bubbly.Remove from oven and let stand 10 min. before serving. Top with sour cream or salsa.
Time 1h Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Preheat the oven to 325 degrees. Lay a large piece of aluminum foil on the counter. Combine the salt, pepper, cumin, chili powder and oregano in a small bowl. Arrange the chicken on the foil in a single layer. Use half the seasoning mixture to sprinkle the tenderloins evenly on both sides. Cut one of the limes in half, squeezing all of its juice evenly over the chicken. Sprinkle with 1 tablespoon of the oil. Rub the chicken on both sides to evenly distribute the spices, juice and oil. Let sit for 10 minutes. Heat the remaining tablespoon of oil in a 4-quart shallow braising pan, ovenproof skillet or Dutch oven over medium-high heat. Add half of the spice-rubbed chicken; cook, turning once, until lightly browned on both sides. It’s not necessary to cook comletely through. Transfer to a plate; repeat with the remaining chicken. Reduce the heat to medium. Add the onion, bell pepper and a pinch of salt to the pan, plus more oil if needed; cook, stirring, for 4 minutes or until the vegetables have softened. Add the tomato paste and the remaining spice mixture; cook, stirring to combine, for 1 minute. Add the rice and stir to incorporate. Add the broth; increase the heat to medium-high and stir to combine; cook until the broth begins to boil. Cover and transfer to the oven. Bake for 20 minutes, then remove from the oven and arrange the cooked chicken tenders over the rice. Cover and bake for 8 minutes, then check to see whether the rice has cooked through and all of the broth has been absorbed; if not, bake for 5 minutes or until rice has cooked through. Remove from the oven, uncover and sprinkle with cheese and cilantro. Serve right from the cooking vessel at the table, shielding the hot handles with pot holders. Cut the remaining lime into wedges to serve on the side.
