Pioneer Woman Tex-Mex Chicken and Rice is made with olive oil, garlic, white onion, chili powder, ground cumin, cayenne pepper, kosher salt, freshly ground black pepper, ground turmeric, tomato sauce, diced tomatoes and green chiles, shredded rotisserie chicken, microwaveable white rice, and grated pepper jack cheese. This delicious Tex-Mex Chicken and Rice recipe creates a hearty dinner that takes about 15 minutes to prepare and can serve up to 6 people.
𧥠Why Youâll Love This Tex Mex Chicken And Rice Recipe:
- Quick and Easy: This recipe comes together in just 15 minutes, perfect for a speedy weeknight meal without compromising on flavor.
- Flavor-Packed: With a blend of chili powder, cumin, and cayenne pepper, you’ll enjoy a rich and spicy Tex-Mex flavor thatâs both comforting and exciting.
- Cheesy Goodness: The melty pepper jack cheese on top adds a creamy, cheesy layer that makes each bite extra delicious.
- One-Pan Wonder: Everything cooks in one skillet, making cleanup a breeze and leaving you with more time to enjoy your meal.
- Family-Friendly: With shredded rotisserie chicken and microwaveable rice, this dish is not only quick to prepare but also a hit with both kids and adults.
đ Pioneer Woman Tex Mex Chicken And Rice Ingredients:
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, pressed
- 1/2 white onion, diced
- 1 teaspoon (2 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1/2 teaspoon (1 g) cayenne pepper
- 1/2 teaspoon (1 g) kosher salt
- 1/2 teaspoon (1 g) freshly ground black pepper
- 1/4 teaspoon (0.5 g) ground turmeric
- One 15-ounce (425 g) can tomato sauce
- One 10-ounce (284 g) can diced tomatoes and green chiles
- 3 cups (375 g) shredded rotisserie chicken
- Two 8.8-ounce (250 g) bags microwaveable white rice
- 1 1/2 cups (150 g) grated pepper jack cheese
- Fresh cilantro, for serving
đ„How To Make Pioneer Woman Tex Mex Chicken And Rice?
- Heat Oil and Sauté Aromatics: In a deep skillet, heat the olive oil over medium-high heat. Once hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper, and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Add Sauces and Chicken: Pour in the tomato sauce, diced tomatoes and green chiles, chicken, and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes.
- Melt Cheese: Turn the heat to low and sprinkle the pepper jack cheese over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Serve: Sprinkle over the cilantro and serve.
đ Recipe Tips:
- Use Rotisserie Chicken: For the best flavor and convenience, use pre-cooked rotisserie chicken. It saves time and adds a rich, savory taste.
- Adjust Spice Levels: If you prefer a milder dish, reduce the cayenne pepper to 1/4 teaspoon. For more heat, add an extra pinch or two.
- Stir Frequently: While cooking, make sure to stir the mixture often to prevent the rice from sticking to the pan and ensure even heating.
- Check Cheese Melt: To get perfectly melted cheese, make sure to cover the skillet with a lid and keep the heat low. This helps the cheese melt smoothly without burning.
- Fresh Cilantro Garnish: Donât skip the fresh cilantro at the endâit adds a burst of fresh flavor and a pop of color that elevates the dish.
đ„ What To Serve With Tex Mex Chicken And Rice?
This flavorful Tex-Mex Chicken and Rice pairs well with a crisp green salad, buttery cornbread, seasoned black beans, or fresh guacamole. It can also be served alongside warm tortillas, sour cream, salsa, or a side of Mexican-style corn for a delicious dinner.
đ How To Store Leftovers Tex Mex Chicken And Rice?
- Refrigerate: Let the leftover Tex-Mex Chicken and Rice cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Allow the dish to cool completely before freezing. Place it in a freezer-safe container or resealable bag and freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
đ„” How To Reheat Leftovers Tex Mex Chicken And Rice?
- In The Oven: Preheat your oven to 350°F (175°C). Place the Tex-Mex Chicken and Rice in an oven-safe dish, cover with foil, and heat for about 20 minutes or until warmed through.
- In The Microwave: Transfer the Tex-Mex Chicken and Rice to a microwave-safe container. Cover loosely and microwave on high for 2-3 minutes, stirring halfway through, until heated evenly.
- On The Stove: Heat a skillet over medium heat. Add the Tex-Mex Chicken and Rice and stir occasionally until warmed through, about 5 minutes. Add a splash of water or broth if the rice seems dry.
FAQâS
How do I avoid the rice sticking to the skillet?
Stir the rice frequently and use a non-stick skillet. Adding a bit of oil or broth can also help prevent sticking.
Can I use fresh chicken instead of rotisserie chicken?
Yes, just cook and shred the fresh chicken before adding it to the recipe.
Can I make this recipe ahead of time?
Yes, cook it, then store in the fridge for up to 4 days. Reheat thoroughly before serving.
What if the rice is too dry after cooking?
Add a splash of chicken broth or water, then heat on low, stirring until the rice is moist.
More Pioneer Woman Recipe:
- Pioneer Woman Deconstructed Chicken Pot Pie
- Pioneer Woman Chicken Marsala
- Pioneer Woman Chicken Marsala
- Pioneer Woman Asian Chicken Wings
- Pioneer Woman Chicken Cordon Bleu Casserole
Pioneer Woman Tex Mex Chicken And Rice Nutrition Facts
Serving Size: 1 cup
- Calories: 340
- Total Fat: 15 g
- Saturated Fat: 6 g
- Cholesterol: 85 mg
- Sodium: 850 mg
- Potassium: 450 mg
- Total Carbohydrate: 36 g
- Dietary Fiber: 2 g
- Sugars: 6 g
- Protein: 22 g
Pioneer Woman Tex Mex Chicken And Rice
Description
Pioneer Woman Tex-Mex Chicken and Rice is made with olive oil, garlic, white onion, chili powder, ground cumin, cayenne pepper, kosher salt, freshly ground black pepper, ground turmeric, tomato sauce, diced tomatoes and green chiles, shredded rotisserie chicken, microwaveable white rice, and grated pepper jack cheese. This delicious Tex-Mex Chicken and Rice recipe creates a hearty dinner that takes about 20 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Heat Oil and Sauté Aromatics: In a deep skillet, heat the olive oil over medium-high heat. Once hot, add the garlic, onion, chili powder, cumin, cayenne pepper, salt, pepper, and turmeric. Cook, stirring often, until the onion is soft and the spices are toasted, about 3 minutes.
- Add Sauces and Chicken: Pour in the tomato sauce, diced tomatoes and green chiles, chicken, and both bags of rice. Stir together and cook until the rice is heated through and beginning to absorb some of the liquid, about 5 minutes.
- Melt Cheese: Turn the heat to low and sprinkle the pepper jack cheese over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
- Serve: Sprinkle over the cilantro and serve.
Notes
- Use Rotisserie Chicken: For the best flavor and convenience, use pre-cooked rotisserie chicken. It saves time and adds a rich, savory taste.
- Adjust Spice Levels: If you prefer a milder dish, reduce the cayenne pepper to 1/4 teaspoon. For more heat, add an extra pinch or two.
- Stir Frequently: While cooking, make sure to stir the mixture often to prevent the rice from sticking to the pan and ensure even heating.
- Check Cheese Melt: To get perfectly melted cheese, make sure to cover the skillet with a lid and keep the heat low. This helps the cheese melt smoothly without burning.
- Fresh Cilantro Garnish: Donât skip the fresh cilantro at the endâit adds a burst of fresh flavor and a pop of color that elevates the dish.