|The New Chicken Breast Cookbook|
|by Diane Rozas|
Covers the gamut of flavor combinations and cooking approaches, from classics including White Wine Coq au Vin and party fare such as Goat Cheese a...
1 - 10 of 58 for mexican chicken rice
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Preheat oven to 350°F. Prepare rice according to directions. In a skillet, cook chicken through and add ... until cheese is completely melted. Enjoy!!! .
1. Remove any ... cartilage from the chicken breasts. Cut into ... cup of uncooked rice to pan. Stir ... 10 minutes more. Serve with a tossed green salad.
Brown chicken in large skillet ... and pepper. Combine rice, chili seasoning ... rice is tender and liquid is absorbed. Garnish with olives. Serves 4-5.
Heat oil in ... high heat. Add chicken, onion, and ... Stir in the rice and cover. Remove ... cheese and cover. Let stand 2 minutes or until cheese melts.
Heat oil in ... high heat. Add chicken, onions, peppers. ... boil. Stir in rice; cover. Remove ... Stand 2 minutes, or until cheese melts. Yield: 4 servings.
Heat oil on medium-high and add chicken, onion and ... and stir in rice; cover. Remove ... with cheese; cover. Let stand 2 minutes or until cheese melts.
Fry chicken in oil until ... pan. Add uncooked rice and fry. Add ... Great served with fresh pinto beans, flour tortillas and salsa. Makes 4-6 servings.
Fry rice in shortening until ... comino, green sauce, salt and pepper. Quickly add chicken and broth. Simmer until rice is done, about 30 to 45 minutes.
Heat oil in ... high heat. Add chicken, onion, and ... boil. Stir in rice. Cover and ... Sprinkle with cheese and cover. Let stand 2 minutes till cheese melts.
Bring chicken, salsa, taco ... Stir in Minute rice. Sprinkle with ... Prepare as directed, adding 1 cup (8 ounces) of prepared corn, drained, with rice.
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