Best 5 Southwest Chicken Tenders And Rice Recipes

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**Savor the Bold Flavors of Southwest Chicken Tenders and Rice: A Culinary Adventure Awaits**

Embark on a culinary journey to the vibrant Southwest with our tantalizing Southwest Chicken Tenders and Rice recipes. These dishes capture the essence of Southwestern cuisine, blending zesty spices, tender chicken, and fluffy rice for a flavor-packed meal. Treat your taste buds to a fiesta of flavors with our Southwest Chicken Tenders, coated in a tantalizing blend of chili powder, cumin, paprika, garlic powder, and cayenne pepper, then pan-fried to perfection. Served with a creamy chipotle sauce, these crispy tenders are a delightful appetizer or main course.

For a complete Southwestern feast, pair the chicken tenders with our aromatic and flavorful Mexican Rice. This classic side dish features fluffy rice infused with savory spices, diced tomatoes, onions, and bell peppers, creating a colorful and flavorful complement to the chicken tenders.

Indulge in the authentic flavors of the Southwest with our easy-to-follow recipes. Discover the perfect balance of spices, the tenderness of chicken, and the fluffy texture of rice, all coming together in a culinary masterpiece. Prepare to tantalize your taste buds and impress your family and friends with this Southwestern extravaganza.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTHWEST CHICKEN TENDERS AND RICE



Southwest Chicken Tenders and Rice image

Make and share this Southwest Chicken Tenders and Rice recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground cumin
1 teaspoon chili powder (try chipotle or ancho chili powder)
1/2 teaspoon dried oregano, crushed
1 1/2 lbs chicken tenderloins
2 large limes, divided
2 tablespoons olive oil, divided plus more as needed
1 cup onion, diced
1 medium bell pepper, cut into 1/4-inch dice (1 cup green, red, orange or yellow)
2 tablespoons tomato paste
1 1/2 cups long-grain rice, rinsed
3 1/4 cups homemade broth or 3 1/4 cups no-salt-added chicken broth
2 tablespoons finely chopped cilantro
shredded cheddar cheese, monterey jack cheese or Mexican blend cheese

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.

SOUTHWESTERN CHICKEN AND RICE



Southwestern Chicken and Rice image

For a one-skillet meal loaded with zesty, south-of-the-boarder flavor, this Southwestern Chicken and Rice recipe delivers! Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. With Southwestern Chicken and Rice, you can count on a quick and easy dinner for the whole family!

Time 45m

Yield 4

Number Of Ingredients 11

1 tbsp. GOYA® Extra Virgin Olive Oil
2 boneless, skinless chicken breast halves (about 1 lb.), cut into ¾" pieces
½ medium yellow onion, finely chopped (about ½ cup)
½ medium green and/or red bell pepper, chopped (about ½ cup)
2 tbsp. GOYA® Lemon Juice
1 tbsp. chili powder
1 tbsp. GOYA® Minced Garlic, or 4 cloves garlic, finely chopped
1 tsp. paprika
½ tsp. hot pepper flakes
1 box (7 oz.) GOYA® Yellow Rice
1 tbsp. chopped fresh cilantro

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.

EASY SOUTHWESTERN CHICKEN



Easy Southwestern Chicken image

Yummy, easy, healthy dish my family loves! Easy to grab from what most of us have in the cabinet and have in 30 minutes from pantry to table. Enjoy!

Provided by Martha C.

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 6

Number Of Ingredients 12

2 tablespoons ground cumin
2 teaspoons garlic salt
2 teaspoons ground dried chipotle pepper
2 teaspoons paprika
2 (10 ounce) cans diced tomatoes with green chile peppers
1 (15 ounce) can black beans
1 (8 ounce) can whole kernel corn
2 pounds skinless, boneless chicken breast meat - cut into cubes
1 tablespoon olive oil
1 small red onion, diced
1 cup uncooked instant rice
1 cup grated Cheddar cheese

Steps:

  • Combine cumin, salt, dried chipotle pepper, and paprika in a large, resealable plastic bag. Seal bag and shake to mix. Measure 2 teaspoons of the seasoning into a large bowl; add diced tomatoes with green chile peppers, black beans, and corn to the bowl and stir.
  • Put chicken in the bag with the remaining seasoning; shake to coat.
  • Heat olive oil in a large skillet over high heat. Turn seasoned chicken out into the skillet, add red onion, and saute in the hot oil until the chicken is browned, about 5 minutes.
  • Reduce heat to medium-high. Stir tomato mixture with the chicken; bring to a boil, add rice, and stir.
  • Reduce heat to low. Sprinkle Cheddar cheese over the chicken mixture. Place a cover on the skillet and simmer until the rice is tender and the chicken no longer pink in the middle, about 5 minutes. Remove from heat to cool for 5 minutes before serving.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 38.1 g, Cholesterol 105.9 mg, Fat 13.4 g, Fiber 7.5 g, Protein 43.9 g, SaturatedFat 5.5 g, Sodium 1560.8 mg, Sugar 1.9 g

CHEESY SOUTHWEST CHICKEN AND RICE CASSEROLE



Cheesy Southwest Chicken and Rice Casserole image

Easy, kid-friendly, healthy, yummy chicken and rice casserole. Double the recipe to have one casserole to bake right away and one to freeze for later.

Provided by Rena

Categories     Chicken and Rice Casserole

Time 1h35m

Yield 8

Number Of Ingredients 12

2 (7 ounce) skinless, boneless chicken breasts
¼ cup olive oil, divided
salt and ground black pepper to taste
3 ½ cups water
1 (10 ounce) bag yellow rice
1 medium onion, chopped
1 medium red bell pepper, chopped
2 medium carrots, shredded
2 cloves garlic, chopped
2 cups shredded Monterey Jack cheese, divided
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chile peppers

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.

Nutrition Facts : Calories 409.3 calories, Carbohydrate 41 g, Cholesterol 53.3 mg, Fat 16.8 g, Fiber 5 g, Protein 24.2 g, SaturatedFat 6.7 g, Sodium 990.8 mg, Sugar 2.7 g

SOUTHWEST CHICKEN AND RICE



Southwest Chicken and Rice image

With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 packages (8-1/2 ounces each) ready-to-serve Santa Fe whole grain rice medley
2 packages (6 ounces each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup shredded Monterey Jack cheese

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.

Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.

Tips:

  • To make the chicken tenders extra crispy, coat them in a mixture of flour, cornstarch, and paprika before frying.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make the rice more flavorful, cook it in chicken broth instead of water.
  • Add a variety of vegetables to the rice, such as diced bell peppers, onions, or corn.
  • For a creamier sauce, add a dollop of sour cream or yogurt to the salsa before serving.

Conclusion:

Southwest Chicken Tenders and Rice is an easy and delicious meal that is perfect for a weeknight dinner. The chicken tenders are crispy and flavorful, and the rice is fluffy and savory. The salsa adds a pop of freshness and flavor to the dish. This meal is sure to please everyone at the table.

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