Tex Mex Chicken Traybake | Jamie Oliver
Another veg packed recipe for you guys! When you want to get ahead, this spicy chicken taco filling is just the ticket. Freeze in portions for a quick meal on busy nights, or as dinner party prep.
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???????????? Mexican Chicken & Rice! ???????? Low Calorie / High Protein / Meal Prep ✅
???????????? Dive into flavor paradise with this quick, tasty & nutritious Mexican Chicken & Rice! ????????
Macros Per Serving (4 Total)
• 450 Calories
• 45g Protein / 47g Carbs / 9g Fats
Ingredients
• 750g Raw Chicken Breast (cut into cubes)
• 2 tsp Oregano, 1 tsp Garlic Powder, 2 tsp Paprika, 1 tsp Cumin, 1 tsp Chilli Powder, 1 tsp Salt & Pepper
• 1 Whole Lime Juice
• 2 tsp Olive Oil for cooking
• 1 Medium Onion Chopped
• 1 Medium Red Bell Pepper Chopped
• 100g Black Beans
• 210g Washed Uncooked Basmati Rice
• 1 tsp of each seasoning used previously
• 300ml Water or chicken stock for more flavor
• Garnish with Chopped Coriander/Cilantro
Important Cooking Notes
• When you add the uncooked rice, let it toast with the spices for 1-2 mins to enhance flavors.
• After adding the water, mix well then cover and simmer on low heat for 12-15 mins. Stir halfway to prevent the rice from sticking to the bottom.
• Add chicken and mix in with coriander.
Credit to @jalalsamfit for this recipe! ✨
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Make this Easy Tex-Mex Chicken and Rice! #cheken #texmexfood
Tex-Mex Chicken and Rice
Ingredients:
6 chicken drumsticks (breast or thighs can be used as well)
salt
black pepper
1 cup of white rice
1/4 onion, chopped
2 garlic cloves, minced
2 cups of canned enchilada sauce
1 cup of water
1 tbsp chicken bouillon
1 can of mixed vegetables
3-4 stems of cilantro
8 oz of shredded Mexican cheese
Preparation:
In a pan on medium heat, add the chicken seasoned with salt and pepper; I didn’t add cooking oil because i used a non-stick pan and skin on drumsticks, but if you are using chicken breast or a pan that is not a non-stick, then add about 2 tbsp of cooking oil and cook the chicken halfway until it gets a golden brown color. Remove the chicken from the pan, and in the same fat left, add the rice and fry until golden brown; add the onion and garlic and stir; Then add the enchilada sauce and the water, stir, and add the chicken bouillon, the chicken, and the cilantro, cover with a lid and turn the heat to very low and cook until the liquid dries up. Uncover and add the cheese, put the lid back on, and let it melt.
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How to Make ARROZ CON POLLO | My Abuela's Tex Mex Chicken & Rice Recipe
Two main ingredients and too delicious!
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This is one traditional Mexican recipe you need to try yourself at home, and my Mom is back in the kitchen with me to share with you all our family recipes and her THREE TIPS to make this dish perfectly.
ARROZ CON POLLO
¾ cup Jasmine rice
2 cups chicken stock or water, (we use homemade stock)
1 tbs vegetable oil
2 garlic cloves
1 tsp whole cumin to crush
½ tsp coarse black pepper or peppercorns
1-2 tsp salt to taste
1 dash of oregano or to preference
¼ to ½ cup tomato sauce, preference
⅓ cup chopped or diced white onion
2 - 3 deboned chicken thighs cut into 1” pieces
My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)
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Spanish / Mexican rice is one of the best side dishes to serve with homemade meals and barbecue…especially right out of a (nearly) hundred year old dutch oven. In this video my Mom teaches us how she makes her beloved rice recipe for our catering gigs and at home eats. All ingredients included and be sure to stay tuned to the very end for a huge pro-tip about cooking this dish consistently every single time.
How To Make Tex-Mex Chicken & Rice - Recipe
This one-pot dish is simple to make and simply delicious.
INGREDIENTS
1/4 cup olive oil
1 onion, chopped
2 tbsp chili powder
1 tbsp paprika
1/2 tsp salt
1 1/2 lbs (680g) chicken thigh, small bite size
1 1/2 cups rice, uncooked
1 14oz can corn kernels, rinsed & drained
1 14oz can black beans, rinsed & drained
2 cups chicken broth
1 14oz can chopped tomatoes
6 oz (170g) cheddar cheese, grated
DIRECTIONS
1. Heat olive oil in a deep pot on medium heat. Add onion and cook, stirring occasionally, for 5 minutes.
2. In a large bowl, combine chili powder, paprika, and salt. Add chicken and toss to coat.
3. Add coated chicken to pot of onions. Cook on medium heat, stirring occasionally, for 8-10 minutes.
4. Add rice, corn, and beans. Cook on medium heat, stirring occasionally, for 4-5 minutes.
5. Add broth and deglaze the pot. Add tomatoes. Simmer, covered, for 15-20 minutes - until rice is cooked.
6. Take off heat and stir in cheese.
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