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!

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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

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Tex-Mex Chicken & Rice

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