Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, southwest chicken and rice. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
How to Make Instant Pot Chicken and Rice. This Slow-Cooker Moroccan Apricot Chicken turns out great in the instant pot! The flavors in these Southwest Chicken and Rice Bowls are what makes this dish extra delicious.
Southwest chicken and rice is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Southwest chicken and rice is something which I’ve loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook southwest chicken and rice using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Southwest chicken and rice:
- Take 2 chicken breasts
- Get 10 1/2 Oz can Cream of mushroom
- Prepare 10 1/2 Oz can Cream of chicken
- Make ready 1/2 cup milk
- Take 10 1/2 Oz can black beans
- Get 10 1/2 Oz can sweet corn
- Get 10 1/2 Oz can Rotel with green chilies
- Make ready 1 1/2 cups rice
- Take 2 cups shredded cheese
- Make ready Taco seasoning mix
- Get 1 tsp seasoned salt
- Make ready 1 tsp pepper
- Get 1 tsp onion powder
- Get 32 Oz. chicken broth
Tender chicken breasts, bell peppers and onions are cooked with full-flavored GOYA® Yellow Rice, smoky chili powder, paprika and a sprinkle of fresh cilantro. I love casseroles, and this Southwest Chicken and Rice version is a great one because it is made of simple ingredients that come together into something greater than the sum of their parts. This is a recipe that was given to my sister by a friend of the family. The original casserole had more of a..southwest chicken and rice is a a cinch to throw together and the smoky flavors pair perfectly with the tender chicken and creamy, cheesy rice.
Instructions to make Southwest chicken and rice:
- Boil chicken in chicken broth. Can add water if needed.
- When chicken is done drain and shred. Set aside
- While chicken is cooking drain and rinse black beans, corn and rotel then set aside
- In separate pan combine cream of chicken, cream of mushroom. Stir and add milk until creamy.
- Add corn, rotel and black beans to soup mixture. May need to add more milk
- Add shredded chicken and Taco seasoning.
- Cook rice as directed
- When rice is done add rice and shredded cheese to mixture and enjoy.
The chicken will cook more in a subsequent step. Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad. Wear disposable gloves when cutting hot peppers; the oils can burn skin. "Chicken breasts with black beans, corn, chile peppers, tomatoes. Serve over hot cooked rice if desired." Healthy, hearty Southwest chicken with black beans, green chilies, and corn.
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