Tex-Mex Chicken and Rice. Recipe

Name: Tex-Mex Chicken and Rice.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chili powder; ½ teaspoon ground cumin; ¼ teaspoon garlic powder; ¼ teaspoon ground red pepper; 6 chicken breast halves; 2 teaspoons cooking oil; 1 (14 ounce) can diced tomatoes (don't drain); ½ cup chopped green onion; 1 (10 ounce) canmild rotel (don't drain); 2 teaspoons cornstarch; 2 tablespoons water; 3 cups instant rice; 3 cups water

Servings: persons

1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon ground red pepper
6 chicken breast halves
2 teaspoons cooking oil
1 (14 ounce) can diced tomatoes (don't drain)
½ cup chopped green onion
1 (10 ounce) canmild rotel (don't drain)
2 teaspoons cornstarch
2 tablespoons water
3 cups instant rice
3 cups water

1
Mix chili powder, cumin, garlic powder and ground red pepper.
2
Sprinkle over chicken halves.
3
Oil large skillet, place over medium heat until hot.
4
Add chicken and cook until brown - about two minutes or so per side.
5
Add diced tomatoes, green onions and Rotel to skillet.
6
Bring to a boil, cover and reduce heat.
7
Simmer until chicken is tender - about 20 minutes or so.
8
In seperate pot, combine rice and wter according to instructions on package.
9
Remove chicken from skillet.
10
Combine cornstarch and water, stirring well.
11
Once cornstarch is completely dissolved, add to mixture in skillet.
12
Bring to a boil, stirring constantly, until slightly thickened - about one minute.
13
Put rice on plate, lay chicken half on rice, ladle tomato mixture over chicken.
14
Serve with a salad and sweet tea.

798

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon garlic powder, ¼ teaspoon ground red pepper, and more.

Yes, Tex-Mex Chicken and Rice. falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tex-Mex Chicken and Rice.

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