SALSA CHICKEN CASSEROLE
Tender chicken and rice in a zesty cheesy casserole.
Provided by Holly Nilsson
Categories Casserole
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
- Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
- Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
- Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
- Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
- Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
- Serve, top with sour cream, cilantro, and corn chips, if desired.
Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 18 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 45 mg, Sodium 475 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SKILLET CHICKEN WITH BLACK BEANS, RICE AND CHILES
Adapted from Diana Henry's "From the Oven to the Table: Simple Dishes That Look After Themselves," this true one-pot wonder of chicken, black beans, rice, tomatoes and chiles will make everyone at the table happy. As the chicken thighs roast, the cumin-scented rice soaks up all of the delicious juices. When the timer chimes, the rice and chicken emerge from the oven perfectly cooked. Be sure to use a 12-inch skillet here; a smaller or larger pan might result in under- or overcooked chicken or rice. Leftovers, if you have any, are great in tacos or enchiladas.
Provided by Margaux Laskey
Categories dinner, weeknight, casseroles, grains and rice, one pot, poultry, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 375 degrees. Season the chicken with salt and pepper on both sides. Heat the oil in a 12-inch ovenproof skillet (the pan size is very important) over medium-high. Brown the chicken on both sides to give it good color, 3 to 5 minutes per side. Transfer to a plate. Add the onion and bell peppers to the pan and sauté until just starting to soften, about 5 minutes. Season with salt and pepper.
- In a small saucepan, bring the chicken stock to a boil. Meanwhile, add the Fresno chiles or jalapeños, cinnamon, garlic and cumin to the skillet and cook for about 2 minutes, then add the black beans and cherry tomatoes. Season generously with salt and pepper. Sprinkle the rice on top in an even layer. (It's important that the black beans are beneath the rice and chicken. The rice will burn otherwise.) Add the stock and return the chicken to the pan, skin-side up.
- Bake, uncovered, for 40 minutes. The chicken should be lovely and golden, the stock should be absorbed and the rice should be tender. Sprinkle with the cilantro. Serve with lime wedges, pickled chiles, sliced fresh chiles, sour cream and avocado (squeeze some lime juice over the avocados in a bowl and sprinkle with salt and pepper).
ONE-PAN BLACK BEANS, CHICKEN AND RICE
Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
Provided by By Betty Crocker Kitchens
Categories Entree
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
- Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
- Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition Facts : Calories 550, Carbohydrate 75 g, Cholesterol 75 mg, Fat 1/2, Fiber 8 g, Protein 39 g, SaturatedFat 5 g, ServingSize 1 1/2 Cups, Sodium 1010 mg, Sugar 5 g
CHEESY SPANISH RICE
This hearty rice can accompany chicken or beef-or stand alone as a tasty meatless entree. "It's quick, easy and delicious," notes Ann Wagenecht of Prophetstown, Illinois.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Add the rice, soup, cheese, chili powder, salt and pepper. Cook until cheese is melted. Transfer to a 3-cup baking dish. cover and bake at 350° for 30-35 minutes.
Nutrition Facts :
CHEESY SPANISH RICE
I originally found this recipe in a Good Housekeeping cookbook, but have modified it over the years to suit our family's taste. It goes great with just about any chicken, beef or pork -- I just pop this in the oven and make the rest of the meal while it is baking.
Provided by TasteTester
Categories Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. In large skillet, fry bacon until crisp; drain on paper towels; crumble and set aside. Pour off all but 2 tablespoons bacon drippings.
- In hot drippings, cook onions and green pepper until tender, stirring often, about 10 minutes.
- Into measuring cup, drain tomatoes; add enough chicken broth to the tomato liquid to make 1 3/4 cups. Cut up tomatoes.
- To onion mixture, add chicken broth liquid mixture, tomatoes, tomato sauce, garlic powder, sugar, salt -- and, if using -- cayenne or chili powder. Heat to boiling. Grease a 1-1/2 quart casserole.
- Remove mixture from heat and stir in rice; pour into casserole. Cover and bake 35 minutes or until rice is tender and liquid is absorbed. Stir lightly with fork. Sprinkle with cheese and bake uncovered for 5 minutes. Garnish with crumbled bacon and serve.
Nutrition Facts : Calories 219, Fat 3, SaturatedFat 0.9, Cholesterol 3.6, Sodium 445.5, Carbohydrate 43.1, Fiber 2.8, Sugar 6.8, Protein 5.2
CHEESY BEANS AND RICE
After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! -Linda Rindels of Littleton, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges
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