Best 8 Tex Mex Chicken N Rice Recipes

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Calling all Tex-Mex and chicken and rice fans! This recipe article is your ultimate guide to creating a flavorful and satisfying Tex-Mex chicken and rice dish. From the zesty Tex-Mex Chicken and Rice Casserole to the quick and easy One-Pot Tex-Mex Chicken and Rice, we've got a recipe for every taste and occasion.

Indulge in the classic Tex-Mex Chicken and Rice Casserole, a hearty and comforting dish featuring juicy chicken, fluffy rice, a creamy sauce, and a blend of Tex-Mex spices. For a lighter and healthier option, try the flavorful Tex-Mex Chicken and Rice Soup, packed with tender chicken, colorful vegetables, and a zesty broth. If you're short on time, the One-Pot Tex-Mex Chicken and Rice is your go-to recipe, delivering a delicious meal with minimal effort. And for a fun and creative twist, the Tex-Mex Chicken and Rice Stuffed Bell Peppers combine the classic flavors of Tex-Mex with the colorful appeal of stuffed bell peppers.

Whether you're craving a comforting casserole, a light and flavorful soup, a quick and easy one-pot meal, or a creative stuffed pepper dish, this recipe article has you covered. Get ready to tantalize your taste buds with these delightful Tex-Mex chicken and rice recipes!

Let's cook with our recipes!

TEX-MEX CHICKEN AND RICE CASSEROLE



Tex-Mex Chicken and Rice Casserole image

A tasty twist on a classic casserole! This Tex-Mex chicken and rice casserole has got bold flavors and is incredibly easy to put together!

Provided by Julie Chiou

Categories     Dinner

Time 50m

Number Of Ingredients 12

1 medium onion (diced)
1: 6.9 ounce box of chicken flavored rice & vermicelli
2 cups chicken broth
1 3/4 cups water
2 large boneless, skinless chicken breasts (cubed)
1: 15 ounce can of fire-roasted diced tomatoes
1: 4.5 ounce can of chopped green chiles
1 teaspoon ground cumin
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Mexican blend shredded cheese
Salt and pepper (to taste)

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.

Nutrition Facts : ServingSize 1 Serving, Calories 302 kcal, Carbohydrate 41 g, Protein 26 g, Fat 4 g, Fiber 2 g, Sugar 4 g

TEX-MEX SKILLET CHICKEN AND RICE



Tex-Mex Skillet Chicken and Rice image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 12

3/4 cup salsa verde
1/2 cup sour cream
2 tablespoons extra-virgin olive oil
1 12-ounce bag small broccoli florets (about 4 cups)
1 large red bell pepper, diced
3 scallions, sliced (white and green parts separated)
3 cloves garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
2 cups shredded rotisserie chicken, skin removed
3 cups frozen cooked brown rice, heated as directed
1 1/4 cups shredded Mexican cheese blend

Steps:

  • Preheat the broiler. Whisk the salsa, sour cream and 3/4 cup water in a bowl.
  • Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the broccoli, bell pepper, scallion whites and garlic; season with salt and pepper. Cook, stirring, until softened, about 6 minutes. Add the cumin and stir until toasted, 30 seconds.
  • Stir in the chicken, rice, salsa mixture and 1 teaspoon salt. Bring to a boil, then reduce the heat to medium and simmer until heated through and saucy, 1 to 3 minutes. Fold in half of the cheese; top with the rest. Broil until the cheese melts, 2 to 4 minutes. Top with the scallion greens.

Nutrition Facts : Calories 570, Fat 33 grams, SaturatedFat 12 grams, Cholesterol 78 milligrams, Sodium 1264 milligrams, Carbohydrate 51 grams, Fiber 6 grams, Protein 26 grams, Sugar 8 grams

TEX MEX CHICKEN AND RICE



Tex Mex Chicken And Rice image

A quick, one pot dinner of Tex Mex Chicken and Rice that is incredibly simple to make and loaded with Tex Mex flavors. Tender, juicy chicken thighs, beautifully seasoned with Tex Mex seasoning, cooked with lots of veggies and rice. Quick to make, little effort required, stellar results.

Provided by Joanna Cismaru

Categories     Dinner

Time 50m

Number Of Ingredients 17

2 tablespoons olive oil (divided)
1½ pounds chicken thighs (boneless skinless cut into bite sized pieces)
2 tablespoons Tex Mex seasoning
2 tablespoons butter (unsalted)
1 large onion (chopped)
2 medium bell peppers (red and green, chopped)
4 cloves garlic (minced)
15 ounce fire roasted tomatoes ((1 can diced))
15 ounce black beans (drained and rinsed)
8 ounces corn (canned or frozen, drained if canned)
1 teaspoon chili powder
1 teaspoon ground cumin
2½ cups chicken broth (low sodium or no sodium added)
1 cup long grain rice (such as Jasmine or Basmati)
1½ cup Monterey Jack cheese (shredded)
2 tablespoons fresh cilantro (chopped)
1 lime (cut in wedges for serving)

Steps:

  • Cook the chicken: In a large skillet or braiser, heat the olive oil and butter over medium-high heat. Add the chicken thigh pieces and sprinkle the Tex Mex seasoning over the chicken. Stir and cook for 5 until the chicken is browned.
  • Cook onion and peppers: To the skillet, add the onion and bell peppers and cook for 3 to 4 minutes, until softened. Add the garlic and cook for another 30 seconds until aromatic.
  • Cook the rice: Next, add the tomatoes, black beans, corn, chili powder, cumin, chicken broth and rice. Stir everything and bring to a boil. Cover the skillet, reduce the heat to low and simmer for 20-25 minutes, stirring halfway through. The rice is done when all the liquid has been absorbed and the rice is tender. Remove from heat.
  • Finish the rice: Add 1 cup of the cheese and gently stir. Top with remaining ½ cup of shredded cheese, cover and let it sit for about 3 minutes or until the cheese melts. Garnish with fresh cilantro and serve with lime wedges.

Nutrition Facts : ServingSize 1 serving, Calories 544 kcal, Carbohydrate 44 g, Protein 41 g, Fat 24 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 143 mg, Sodium 469 mg, Fiber 10 g, Sugar 7 g, UnsaturatedFat 12 g

TEX MEX CHICKEN N RICE



Tex Mex Chicken N Rice image

Chicken and rice in a zippy sauce. A complete meal ready in no time. We love this with guacamole, sour cream and fresh tortillas! A bed of shredded lettuce adds to the complete meal.

Provided by sassafrasnanc

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 large onion, chopped
2 tablespoons jalapenos, seeded and minced
1 garlic clove, minced
1 tablespoon olive oil
1 1/4 cups chicken broth
1 lime, juice of
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 cup long grain rice, uncooked
4 boneless skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
3/4 cup cheddar cheese, shredded

Steps:

  • Sprinkle chicken breasts with salt, pepper and cumin and set aside.
  • In large skillet, saute onion, garlic and jalapeno in olive until tender.
  • Add broth, lime juice and tomatoes and bring to a boil.
  • Stir in rice.
  • Place chicken over rice mixture.
  • Cover and simmer for 10 minutes. Turn chicken and cook 5-10 minutes longer until chicken juices run clear.
  • Remove from heat and sprinkle with cheese.
  • Cover and let stand until cheese melts (approx. 5 minutes).
  • Garnish with chopped cilantro and lime wedges.

Nutrition Facts : Calories 457.4, Fat 12.7, SaturatedFat 5.5, Cholesterol 90.7, Sodium 1025.8, Carbohydrate 45.2, Fiber 1.3, Sugar 2.3, Protein 38.3

TEX-MEX CHICKEN AND RICE



Tex-Mex Chicken and Rice image

Poultry and freezer basics inspired this deliciously healthy combo. I have a hard time getting my family to eat healthy, but they have no problem cleaning their plates when I serve this dish! -Tracy Long, Bellwood, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 4h10m

Yield 6 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (about 6 ounces each)
1 can (10-1/2 ounces) reduced-fat condensed cream of chicken soup, undiluted
1 can (10 ounces) diced tomatoes and green chiles
1 cup salsa verde
1/2 teaspoon ground cumin
1-1/2 cups (about 7-1/2 ounces) frozen corn, thawed
1 cup uncooked instant brown rice
Shredded cheddar cheese, reduced-fat sour cream, cubed avocado, chopped cilantro, and sliced ripe olives, optional

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.

Nutrition Facts : Calories 254 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 757mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

TEX-MEX CHICKEN WITH BLACK BEANS & RICE



Tex-Mex Chicken with Black Beans & Rice image

I came up with this recipe for my sister who just got her first slow cooker and cooks mostly by throwing canned goods into a pot. It's a delicious go-to recipe for busy days. -Elizabeth Dumont, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 6 servings.

Number Of Ingredients 12

6 chicken leg quarters, skin removed
1 envelope taco seasoning, divided
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 large onion, chopped
1 can (4 ounces) chopped green chiles
1 cup uncooked instant rice
1 cup canned black beans, rinsed and drained
1 cup sour cream
1 cup shredded cheddar cheese
1-1/2 cups crushed tortilla chips
Minced fresh cilantro

Steps:

  • Sprinkle chicken with 1 tablespoon taco seasoning; transfer to a 5- or 6-qt. slow cooker. In a large bowl, combine the tomatoes, soup, onion, chiles and remaining taco seasoning; pour over chicken. Cover and cook on low for 5-7 hours or until chicken is 165° and tender., Prepare rice according to package directions. Stir in beans; heat through. , Remove chicken from cooking juices; stir sour cream into cooking juices. Serve chicken with rice mixture and sauce. Sprinkle servings with cheese, tortilla chips and cilantro.

Nutrition Facts : Calories 590 calories, Fat 26g fat (12g saturated fat), Cholesterol 139mg cholesterol, Sodium 1461mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 4g fiber), Protein 38g protein.

VELVEETA® TEX-MEX CHICKEN & RICE



VELVEETA® Tex-Mex Chicken & Rice image

This VELVEETA Tex-Mex Chicken & Rice serves four in just 25 minutes. Good thing it's such a cinch to make-you'll likely be asked for it again!

Provided by My Food and Family

Categories     Beans

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.)
1 can (15.5 oz.) pinto beans, rinsed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup TACO BELL® Thick & Chunky Salsa
1/4 tsp. black pepper
2 cups instant white rice, uncooked
1/4 lb. (4 oz.) VELVEETA, cut into 1/2-inch cubes
1/4 cup chopped fresh cilantro

Steps:

  • Heat oil in large nonstick skillet on medium-high heat. Add chicken; cover. Cook 6 to 7 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add beans, broth, salsa and pepper to skillet; stir. Bring to boil.
  • Stir in rice and VELVEETA; top with chicken. Cover; cook on medium-low heat 5 min. or until rice is tender. Sprinkle with cilantro.

Nutrition Facts : Calories 540, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1150 mg, Carbohydrate 64 g, Fiber 8 g, Sugar 5 g, Protein 41 g

TEX-MEX CHICKEN 'N' RICE CASSEROLE



Tex-Mex Chicken 'n' Rice Casserole image

Make and share this Tex-Mex Chicken 'n' Rice Casserole recipe from Food.com.

Provided by Audrey M

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup chopped onion
2 tablespoons brummel & brown margarine
1 (6 5/8 ounce) package regular chicken rice pilaf mix
1 cup long-grain rice
2 (14 ounce) cans fat-free chicken broth
2 1/2 cups water
4 cups cooked chicken or 4 cups turkey
4 medium tomatoes, chopped
1 (4 ounce) can diced green chili peppers, drained
2 teaspoons dried basil, crushed (or 2 T, snipped)
1 tablespoon chili powder
1 teaspoon cumin seed, crushed (or 1/4 t. ground)
1/4 teaspoon pepper (or 1/8 t.)
1 cup shredded low-fat cheddar cheese

Steps:

  • In a 3-quart saucepan, cook onion in hot margarine until tender.
  • Stir in rice-vermicelli mix, including seasoning package and uncooked rice.
  • Cook and stir for 2 minutes more.
  • Stir in broth and water.
  • Bring to boiling; reduce heat.
  • Cover and simmer 20 minutes (liquid will not be fully absorbed).
  • Transfer the mixture to a very large mixing bowl; stir in chicken or turkey, tomato, chili peppers, basil, chili powder, cumin, and pepper.
  • Transfer to a 3-quart casserole.
  • Bake, covered, in a 425 degree oven for 20 minutes.
  • Uncover; sprinkle with cheese.
  • Bake for 5 minutes more.

Nutrition Facts : Calories 284.8, Fat 9.2, SaturatedFat 2.5, Cholesterol 55.5, Sodium 595.4, Carbohydrate 25.5, Fiber 2, Sugar 3.5, Protein 24.4

Tips:

  • Mise en Place: As with any cooking, having all your ingredients prepped and measured before you start cooking will make the process go much smoother and faster.
  • Use Fresh Ingredients: Fresh chicken, vegetables, and herbs will give your Tex-Mex Chicken and Rice dish the best flavor.
  • Don't Overcook the Chicken: Overcooked chicken is tough and dry. Cook the chicken until it is cooked through but still juicy.
  • Use a Good Quality Rice: A good quality rice will make a big difference in the finished dish. Jasmine rice or basmati rice are good choices.
  • Add a Variety of Vegetables: Feel free to add other vegetables to the dish, such as bell peppers, corn, or black beans.
  • Season to Taste: Be sure to taste the dish before serving and adjust the seasonings as needed.

Conclusion:

Tex-Mex Chicken and Rice is a versatile and delicious dish that can be easily customized to your liking. It is a great weeknight meal that can be on the table in under an hour. Serve it with your favorite sides, such as guacamole, salsa, or sour cream. Enjoy!

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