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Home » Chicken » Tex-Mex Chicken & Rice

Tex-Mex Chicken & Rice

August 16, 2014 by Judith Hannemann

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Tex Mex Chicken & Rice #TexMexRecipes #Casseroles #ChickenAndRice
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 #TexMexRecipes #Casseroles #ChickenAndRice
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.

Tex Mex Chicken & Rice #TexMexRecipes #Casseroles #ChickenAndRice
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!

Tex Mex Chicken & Rice #TexMexRecipes #Casseroles #ChickenAndRice
Easy and satisfying–Pack it with tomatoes!

 

Tex Mex Chicken & Rice
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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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Chicken, Comfort Foods, Everyday Meals
Cuisine: American
Keyword: chicken recipe, Tex-Mex
Servings: 4 -6
Calories: 298kcal
Author: Judith Hannemann

Ingredients

  • 1 7 oz Rice-a-Roni chicken flavor about
  • 1/2 cup chopped onion
  • 1 tbs olive oil
  • 3 1/2 cups hot water
  • 2 chicken stock cubes
  • 2 large Roma tomatoes plum tomatoes, seeded and diced
  • 1 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

Instructions

  • 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.

Nutrition

Serving: 1person | Calories: 298kcal | Carbohydrates: 7g | Protein: 26g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 82mg | Sodium: 736mg | Potassium: 495mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1582IU | Vitamin C: 17mg | Calcium: 238mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!

 

 

Tex Mex Chicken & Rice #TexMexRecipes | bakeatmidnite.com | #Casseroles #ChickenAndRice
Tex-Mex Chicken & Rice

 

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Filed Under: Chicken, Comfort Foods, Everyday Meals Tagged With: mexican food, rice-a-roni, skillet dinners, tex-mex chicken and rice

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Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. KC the Kitchen Chopper says

    August 25, 2014 at 7:29 pm

    Hi KC again here to let you know I've pinned this to #theWeekendSocial board. Have a great day!

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