Grilled Mexican Chicken Over Rice Recipes

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

Steps:

• In shallow non-metal pan or dish, combine orange juice, chili powder, cumin and garlic; mix well.
• Add chicken breast halves; turn to coat well.
• Let stand at room temperature for 15 minutes to marinate.
• If marinating chicken for more than 15 minutes, cover and refrigerate.
• Meanwhile, heat grill.
• Cook rice as directed on package, omitting margarine and salt.
• When ready to grill, oil grill rack.
• Remove chicken from marinade; discard marinade.
• Place chicken on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.
• Cover grill; cook 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
• Thinly slice each chicken breast half.
• Serve over hot cooked rice; top with salsa.
• Broiler directions: Marinate chicken and prepare rice as directed above.
• Line broiler pan with foil; spray rack with non-stick cooking spray.
• Remove chicken from marinade; discard marinade.
• Place chicken on sprayed rack.
• Broil 4 to 6 inches from heat for 5 to 7 minutes on each side or until chicken is fork-tender and juices run clear.
• Serve as directed above.

Steps:

• In a deep skillet, heat the olive oil over medium-high heat. When the oil is 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.
• 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. Turn the heat to low and sprinkle the pepper jack over the top. Cover with a lid and allow the cheese to melt completely, 2 to 3 minutes.
• Sprinkle over the cilantro and serve.

Steps:

• Put all marinade ingredients in the blender or food processor and liquify.
• Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
• Refrigerate for at least 2 hours I leave it for about 10 hours.
• Remove chicken from marinade and place on hot grill. Discard marinade.
• Grill, turning occasionally, until chicken is cooked through.

Steps:

• In a 9-in. round disposable foil pan, combine the first seven ingredients. Dot with butter. Cover with heavy-duty foil; seal edges tightly. , Grill, covered, over medium heat for 12-15 minutes or until liquid is absorbed. Remove foil carefully to allow steam to escape. Fluff with a fork.

Steps:

• Blend Spread with Italian seasoning in small bowl.
• Brush chicken and vegetables with seasoning mixture.
• Grill or broil chicken and vegetables, turning occasionally, until chicken is thoroughly cooked and vegetables are tender. Serve chicken and vegetables with hot Knorr® Rice Sides™ - Cheddar Broccoli.