Best 9 Spicy Tex Mex Rice And Chicken Casserole Recipes

TEX MEX CHICKEN AND RICE CASSEROLE

Steps:

• In 3-quart saucepan, melt the butter over medium heat and cook the onions in the butter until tender (3 to 4 minutes). Stir in the rice mix, seasoning packet and uncooked white rice. Cook and stir for 2 minutes more. Stir in the broth and water. Bring to a boil; reduce heat. Cover; simmer 20 minutes (liquid will not be fully absorbed and the mixture will appear "soupy").
• Preheat the oven to 425 degrees F.
• Transfer the mixture to a very large mixing bowl; stir in the chicken, tomatoes, chiles, basil, chili powder, cumin and pepper.
• Pour the mixture into a 3-quart casserole dish that has been sprayed with nonstick spray. Bake, covered, for 20 to 30 minutes. Uncover, sprinkle with cheese, and bake for 5 more minutes. Serve hot. Top with guacamole and sour cream, if desired. Pass lime wedges for squeezing too!

TEX-MEX CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 425 degrees Fahrenheit. Set aside a 9x13" oven-safe casserole dish and lightly spray it with cooking spray.
• In a large pot or skillet over medium-high heat, add cooking oil and once heated, add the onions. Cook until tender.
• Pour in the box of rice and vermicelli, including the seasoning packet.
• Stir for two minutes then pour in the chicken broth and water.
• Bring to a boil then bring down to a simmer and cover for 20 minutes.
• After the rice mixture has cooked for 20 minutes (note: not all the liquid will have cooked away, it finishes in the oven), add in the chicken. It's okay it doesn't cook all the way through as it finishes up in the oven.
• Remove from heat and add diced tomatoes, green chiles, cumin, chili powder, cayenne, salt, and pepper. Stir together.
• CAREFULLY pour mixture into prepared casserole dish.
• Bake for 25 minutes, covered, then uncover the casserole and sprinkle cheese on top and let it melt.
• After removing from oven, let sit for 10-15 minutes. The waiting time is crucial because the liquid will continue to absorb into the rice and the casserole will have a thicker consistency.

TEX-MEX CHICKEN AND RICE CASSEROLE

Steps:

• In a medium saucepan cook onion in hot oil over medium heat until tender. Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes. Stir in broth and water. Bring to boiling; reduce heat. Cover and simmer for 20 minutes (liquid will not be fully absorbed).
• Transfer the rice mixture to a large bowl. Stir in chicken, tomatoes, chile peppers, basil, chili powder, cumin, and black pepper. Transfer to a 2-quart casserole.
• Bake, covered, in a 425°F oven for 25 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Makes 6 servings.

SPICY TEX MEX RICE AND CHICKEN CASSEROLE

Steps:

• 1. Gather your ingredients
• 2. Place the rice in the water and bring to a boil. Reduce heat, cover and simmer 20 minutes.
• 3. Cook the chicken breast is saucepan; covering them with water. Bring to boil and cook for 20 minutes; or till done.
• 4. When chicken is done; remove from water, when cool enough, shred and add the seasoning, this is not a must, I like the added spice.
• 5. Preheat oven to 350 degree. Spray a 9 x 13 baking dish with cooking spray.
• 6. In a medium bowl; combine the cheeses
• 7. In a medium bowl; mix together soup, sour cream, onion, and salsa.
• 8. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese mixture in prepared dish. Repeat layers, ending with cheese.
• 9. Bake in preheated oven for about 40 to 45 minutes, or until bubbly.
• 10. Let rest 20 to 30 minutes before serving, to let set up. I serve this with a dollop of sour cream and hot pepper flakes atop for more added heat; and garlic bread. Or perhaps a salad..This is a very versatile and tasty casserole! This freezes well also. I put it on a paper plate and vacuum sealed it. ENJOY!!

TEX-MEX CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine first five ingredients. Cook, covered, on low until chicken is tender, 3-4 hours. Remove chicken from slow cooker. Cool slightly; shred chicken with two forks. Return meat to slow cooker. Add corn and rice; cook, covered, on low 1 hour longer. , If desired, serve with cheese, sour cream, avocado and olives.

EASY TEX-MEX CHICKEN AND RICE

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
• Pour in the tomato sauce, diced tomatoes and green chiles, chicken and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

TEX-MEX CHICKEN RICE CASSEROLE

Steps:

• Heat oven to 425°F.
• Heat dressing in large saucepan on medium. Add onions; cook and stir 4 to 5 min. or until crisp-tender. Stir in rice and taco seasoning; cook and stir 2 min. Add broth and water; stir. Bring to boil; cover. Simmer 20 min or until rice is tender, stirring occasionally.
• Stir in all remaining ingredients except cheese. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 min. or until heated through. Top with cheese; let stand 5 min. or until melted.

SPICY MEXICAN CHEESY RICE CASSEROLE

Steps:

• Preheat oven to 375°F.
• In a medium bowl, combine cooked rice with cheese, chilies, and green onions.
• Mix together.
• In a small bowl, stir together sour cream, Recaito, cumin, chili powder, salt and pepper.
• Add to rice mixture and stir thoroughly.
• Spray an oven-proof casserole dish with vegetable oil spray.
• Spread rice mixture in casserole bake uncovered for approximately 30–40 minutes until cheese melts.
• Top with additional cheese, if desired.

LOW FAT TEX-MEX CHICKEN AND RICE CASSEROLE RECIPE

Steps:

• In a saucepan cook onion in hot oil over medium heat until tender.
• Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
• Stir in broth and water. Bring to boiling; reduce heat.
• Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
• Transfer the rice mixture to a large bowl. Stir in chicken, tomato, chiles, chili powder, basil, cumin and pepper.
• Transfer to a 8 x 8 inch casserole dish.
• Bake, covered, at 425 degree oven for 25 minutes.
• Uncover and sprinkle with cheese.
• Let stand about 5 minutes or until cheese melts.