You can take fried rice, mix in some spices, add chicken, and call it Tex-Mex Chicken and Rice—but that doesn't make it so.
That means fried chicken with a crunchy coating and moist meat, a low-fat recipe makeover for macaroni and cheese that's as creamy and cheesy as the full-fat version, and.
Add rice toward the end of cooking to keep the texture just right, and when it's good and hot, serve with crunchy tortilla chips and a helping of Stir in rice, chiles, frozen corn and the browned chicken; return to boiling.
Ingredients of Creamy tex~mex chicken n rice
- It's 3 of leg quaters.
- Prepare 2 cups of white rice.
- Prepare 1 jar of salsa.
- Prepare 1 of small container sour cream.
- Prepare 1 of small container cream cheese.
- Prepare 1 box of chicken broth.
- Prepare of Salt and pepper.
Creamy tex~mex chicken n rice step by step
- Cook your chicken (you can boil it and get the broth that way or bake it in the oven).
- Shred the chicken up and cook your rice in the broth with salt and pepper.
- Once rice is cooked and chicken is shredded combine in pot and add the salsa, sour cream and cream cheese heat and mix till it looks creamy. Then eat and enjoy.
Filled with cream cheese and shredded chicken thighs, they warrant the occasional indulgence. You can use chicken breast following the same procedure if you prefer, but thighs are much more flavorful and better lend themselves to shredding. Top the dish with a cheese of your choosing, making sure. I'm back to bring you guys some Weight Watchers friendly recipes! Enjoy one of my favourites, Tex Mex chicken and rice bake!
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