Tex-Mex Chicken Rice Skillet
"This is a really simply skillet meal, I make when I have leftover chicken or turkey, for my family of six I always increase amounts by half"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (460.8 g)
- Calories 606.4
- Total Fat - 22.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 95.6 mg
- Sodium - 861.5 mg
- Total Carbohydrate - 67.6 g
- Dietary Fiber - 5.6 g
- Sugars - 5.7 g
- Protein - 31.5 g
- Calcium - 345.4 mg
- Iron - 2.6 mg
- Vitamin C - 29.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat 1 tablespoon of oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender.
Step 2
Heat remaining 2 tablespoons oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add garlic and corn after 3 minutes of cooking. Add turkey to vegetables; keep warm until rice is done.
Step 3
Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot. Add salt and pepper. Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you don't have cooked chicken, you can substitute with canned chicken.
- For a spicier version of this dish, you can use hot salsa instead of medium.
- Replace the chicken with diced tofu: This substitution will make the dish vegetarian-friendly and provide a source of protein that is high in fiber and low in fat.
- Replace the Mexican-style shredded cheese with vegan cheese: This substitution will make the dish vegan-friendly and provide a dairy-free alternative that still has the same flavor and texture.
Vegetarian Version Heat 1 tablespoon of oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender. Heat remaining 2 tablespoons oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add garlic and corn after 3 minutes of cooking. Add 1 cup of your favorite canned beans to vegetables; keep warm until rice is done. Stir vegetables and beans into rice mixture. Continue heating 2 minutes or until beans are hot. Add salt and pepper. Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.
Mexican Version Heat 1 tablespoon of oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender. Heat remaining 2 tablespoons oil in a second skillet on medium-high heat. Add jalapeño, bell pepper, and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add garlic and corn after 3 minutes of cooking. Add 1 cup of your favorite canned black beans to vegetables; keep warm until rice is done. Stir vegetables and beans into rice mixture. Continue heating 2 minutes or until beans are hot. Add salt and pepper. Sprinkle with chopped cilantro, cover. Remove from heat and let stand 5 minutes. Enjoy!
Grilled Corn Salad with Lime and Cilantro: This light and refreshing salad is the perfect accompaniment to the Tex-Mex Chicken Rice Skillet. The sweet corn and zesty lime and cilantro flavors provide a great contrast to the savory flavors of the skillet. Plus, it's easy to make and can be served hot or cold.
Chili-Lime Roasted Sweet Potatoes: This flavorful side dish is the perfect complement to the Tex-Mex Chicken Rice Skillet. The sweet potatoes are roasted with chili powder, cumin, and lime, creating a zesty and delicious flavor. They are also easy to make and can be served hot or cold.
FAQ
Q: What kind of oil should I use?
A: For this recipe, you should use 3 tablespoons of oil, divided. It is best to use an oil with a neutral flavor such as canola, vegetable, or sunflower oil.
Q: How long should I cook the dish?
A: Cook the dish for about 20 minutes or until the vegetables are tender and the sauce has thickened.
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Fun facts:
The Tex-Mex cuisine is a fusion of Native American, Mexican and American cuisines, originated in Texas in the late 19th century. The term "Tex-Mex" was first used in the 1940s and it has become a popular cuisine in the US ever since.
Tex-Mex cuisine has been a favorite of many famous people, including former US President Lyndon B. Johnson, who was known to have a fondness for chili con carne. In fact, a dish called “Lyndon B. Johnson’s Chicken and Rice” is said to be based on the Tex-Mex Chicken Rice Skillet recipe.