Рецепт Tex-Mex Chicken & Rice
Tex-Mex Chicken & Rice
Tasty and economical Tex Mex Chicken & Rice is a great low-fat family meal that satisfies. A good way to get plenty of veggies into the kids too.
Here's a tasty and quick meal for any weeknight! An added plus is that you can use leftovers which makes this even more economical.
Tex-Mex Chicken & Rice
This could probably be done with ground beef and beef-flavored rice mix. In place of the seasonings in the recipe below, taco seasoning could be substituted if using beef.Easy Weeknight Meal
Another suggestion I got when telling a friend and fellow blogger, Krista from Everyday Mom's Meals about this dish was to use fajita seasoning if you are using chicken. Of course, you'd omit the basil & cumin called for in this. That would probably taste super too!Easy and satisfying--Pack it with tomatoes!
Tex-Mex Chicken & Rice
- 1 pkg (about 7 oz) Rice-a-Roni chicken flavor
- 1/2 cup chopped onion
- 1 tbs olive oil
- 3 1/2 cups hot water
- 2 chicken stock cubes
- 2 large Roma (plum) tomatoes, seeded and diced
- 1 can (4 oz) diced green chiles
- 1 1/2 tsp chili powder
- 1 tsp basil
- pinch cumin
- 2 cups cooked chicken, diced
- 1 cup shredded cheddar cheese
- Garnish:
- 2 cups grape tomatoes, cut in half
- 5-6 cilantro leaves
In a large, deep saucepan, heat oil over medium heat. Add onion and cook until tender.
Add the Rice-a-Roni along with the seasoning package. Cook, stirring frequently, until vermicelli begins to brown. Add hot water and stock cubes; stir and bring to boil. Reduce heat, cover and simmer for 20 minutes. NOTE: the water will not be completely absorbed.
Preheat oven to 425 degrees F.
Add the chili powder, green chiles, basil, Roma tomatoes, cumin and chicken to the rice. Mix well and turn into an ungreased 11 x 7-inch baking pan. Cover with aluminum foil and bake for 25-30 minutes.
Remove from oven and remove foil. Spread cheese on top of rice. Garnish with tomatoes and cilantro.
Serves 4-6
Tex-Mex Chicken & Rice
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