Best 8 Pan Seared Chicken With Southwest Corn And Brown Wild Rice Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pan seared chicken with southwest corn and brown wild rice is a delicious and healthy meal that is perfect for busy weeknights. The chicken is cooked in a skillet until golden brown and then served with a flavorful sauce made with corn, tomatoes, and chili spices. The brown wild rice adds a nutty flavor and texture to the dish. This recipe is easy to follow and can be made in under 30 minutes.

Let's cook with our recipes!

PAN-SEARED CHICKEN WITH SOUTHWEST CORN AND BROWN & WILD RICE



Pan-Seared Chicken with Southwest Corn and Brown & Wild Rice image

Number Of Ingredients 8

4 boneless, skinless chicken breasts halves, rinsed and patted dry (6 oz. each)
1 tsp. dried parsley flakes
Salt and black pepper, to taste
2 Tbsp. canola oil, divided
1 cup diced red onion
2 cans (14.5 oz. each) Del Monte® Southwest Corn with Poblano & Red Peppers*, drained
1 cup grape tomatoes, cut in half
2 pouches (8.8 oz. each) Uncle Ben's® Ready Rice¿ Whole Grain Medley Brown & Wild

Steps:

  • Season chicken with parsley, salt and pepper. Heat 1 Tbsp. oil in large skillet over medium heat. Cook chicken 7 to 9 minutes on each side or until no longer pink inside. Remove from skillet; set aside and cover to keep warm.
  • Heat remaining 1 Tbsp. oil in same skillet over medium-high heat. Cook onion 5 minutes or until beginning to brown, stirring occasionally. Stir in corn and cook 4 minutes or until beginning to brown, stirring occasionally. Stir in tomatoes and season with salt and pepper, if desired. Cook 2 minutes or until tomatoes are tender.
  • Heat rice according to package directions. Slice chicken and serve with rice and corn salsa.

SOUTHWEST CHICKEN



Southwest Chicken image

Chicken breasts with black beans, corn, chile peppers, tomatoes. Low-fat, easy and quick. Serve over hot cooked rice if desired.

Provided by Tamcattt

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 6

1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomatoes with green chile peppers
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can whole kernel corn, drained
1 pinch ground cumin

Steps:

  • In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.

Nutrition Facts : Calories 309.8 calories, Carbohydrate 27.9 g, Cholesterol 68.4 mg, Fat 6.4 g, Fiber 7.5 g, Protein 35 g, SaturatedFat 1 g, Sodium 863.4 mg, Sugar 1.9 g

WILD RICE CHICKEN SKILLET



Wild Rice Chicken Skillet image

"This fast and easy chicken dish is so tasty and easy, my family just loves it," says Deborah Webb of Kalispell, Montana. She adds, "The boxed rice adds so much flavor. It's great with a side salad to complete this meal in one."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fresh or frozen corn, thawed
1 package (8.8 ounces) ready-to-serve long grain and wild rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, brown chicken in oil over medium heat. Sprinkle with salt and pepper. Reduce heat to low; cover and cook for 10-15 minutes or until juices run clear. , Stir in corn and rice; sprinkle with cheese. Cover and cook 3-4 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 763mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

SOUTHWEST CHICKEN AND RICE



Southwest Chicken and Rice image

With brown rice, whole grains, tomatoes and corn, this super-fast meal is such a tasty way to get your family to eat more fiber...they won't even realize it's good for them! -Penny Hawkins, Mebane, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 4

2 packages (8-1/2 ounces each) ready-to-serve Santa Fe whole grain rice medley
2 packages (6 ounces each) ready-to-use Southwestern chicken strips, cut into chunks
1 can (10 ounces) diced tomatoes and green chilies, drained
1/2 cup shredded Monterey Jack cheese

Steps:

  • Heat rice according to package directions. In a 2-qt. microwave-safe dish, combine chicken and tomatoes; stir in rice. Cover and microwave on high for 2-3 minutes. Sprinkle with cheese; cook 1 minute longer or until cheese is melted.

Nutrition Facts : Calories 340 calories, Fat 10g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 1292mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein.

SOUTHWEST CHICKEN WITH BROWN RICE



Southwest Chicken With Brown Rice image

Make and share this Southwest Chicken With Brown Rice recipe from Food.com.

Provided by NiftyDeb

Categories     One Dish Meal

Time 45m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 12

3/4 lb boneless skinless chicken
1 teaspoon cumin
1 teaspoon chili powder
2 tablespoons olive oil
1 onion, cut in chunks
1 garlic clove
28 ounces chopped tomatoes
14 ounces canned red kidney beans
1/3 cup salsa
1 cup brown rice
1/4 cup monterey jack cheese
1/2 avocado, sliced

Steps:

  • Sprinkle chicken pieces with cumin and chili powder. Heat oil in a large skillet over medium heat. Add chicken; cook until meat is on longer pink. Add onion and garlid; cook an stir 2 minutes. coarsely chop tomatoes; set aside. Add water to equal 1 3/4 c total. Add liquid and salsa to skillet and bring to a boi. Stir in rice, reduec heat, cover tithtly an simmer 25 minutes. Stir in beans and tomatoes. Rem ove from heat. Let stand, covered until all liquid is absorbed, about 5 minutes. Sprinkle with cheese and garnish with avocado.

SOUTHWESTERN CHICKEN AND RICE RECIPE BY TASTY



Southwestern Chicken And Rice Recipe by Tasty image

Here's what you need: sour cream, lime juice, cumin, paprika, salt, pepper, fresh cilantro, white rice, black beans, corn, small tomato, shredded rotisserie chicken, shredded cheese blend, fresh cilantro

Provided by Katie Aubin

Categories     Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 14

1 ½ tablespoons sour cream
1 tablespoon lime juice
¼ teaspoon cumin
¼ teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon fresh cilantro, finely chopped
½ cup white rice, cooked
¼ cup black beans
¼ cup corn, cooked
½ small tomato, chopped
½ cup shredded rotisserie chicken
⅛ cup shredded cheese blend
½ teaspoon fresh cilantro, finely chopped

Steps:

  • Make the sauce: Combine the sour cream, lime juice, cumin, paprika, salt, pepper, and cilantro in a mason jar. Stir with a fork until smooth and well-combined.
  • Add the rice, black beans, corn, tomato, chicken, cheese, and cilantro.
  • Store in the refrigerator for 2-3 days.
  • When ready to eat, shake well to combine.
  • Enjoy!

Nutrition Facts : Calories 889 calories, Carbohydrate 54 grams, Fat 49 grams, Fiber 5 grams, Protein 57 grams, Sugar 5 grams

SOUTHWESTERN PAN SEARED CORN



Southwestern Pan Seared Corn image

I light, tasty side dish that goes well with bbq ribs or chicken. If you can't find poblano peppers (find them spicy, but other people say they are not), you can use jalapeno or cubano, but mince rather than dice them, and use 1/2 the amount or to taste; or just leave out.

Provided by threeovens

Categories     Corn

Time 20m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 lb corn (about 2 cups)
1/2 cup red bell pepper, diced
1/4 cup red onion, diced
1/4 cup poblano pepper, diced
1/2 teaspoon ground cumin
1/2 cup black olives, sliced
1 tablespoon cilantro, chopped
1 tablespoon fresh lime juice (1 lime)
salt

Steps:

  • Heat oil in a large skillet over medium high heat. Add corn before oil smokes and saute 2-3 minutes until lightly browned. Place corn in a mixing bowl and set aside.
  • Add peppers and onions to skillet and cook 5 minutes, stirring occasionally. Add cumin and cook another 1-2 minutes.
  • Turn heat to low, stir in remaining ingredients. Toss with corn and serve.

SOUTHWEST CHICKEN AND RICE CASSEROLE



Southwest Chicken and Rice Casserole image

All your favorite Southwest flavors in an easy-to-make chicken and rice casserole.

Provided by Debbie Wind Bailey

Categories     Chicken and Rice Casserole

Time 1h45m

Yield 10

Number Of Ingredients 15

nonstick cooking spray
1 (3 pound) cooked rotisserie chicken, meat removed from bones and chopped
1 ½ cups uncooked white rice
1 (19 ounce) can black beans, rinsed and drained
1 (12 ounce) can whole kernel corn, drained
2 ¾ cups tomato sauce
2 cups chicken broth
1 cup sour cream
1 tablespoon chili powder
1 teaspoon salt
½ teaspoon ground cumin
½ teaspoon ground ancho chile pepper
½ teaspoon ground white pepper
½ cup chicken broth
1 ½ cups grated aged Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Spray a 4-quart casserole dish with nonstick spray. Add chicken, uncooked rice, black beans, and corn and stir until combined. Set aside.
  • Mix tomato sauce, 2 cups chicken broth, sour cream, chili powder, salt, cumin, ancho chile pepper, and white pepper together in a large bowl. Pour into the casserole dish and mix well; contents should be fairly soupy. Cover with foil.
  • Bake in the preheated oven for 40 minutes. Remove from the oven, uncover, and stir.
  • Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick. Cover again and return to the oven until rice is soft, about 40 more minutes.
  • Remove foil, stir contents, and sprinkle with grated Cheddar cheese. Return to the oven until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 42.3 g, Cholesterol 96.9 mg, Fat 21.9 g, Fiber 5.6 g, Protein 33 g, SaturatedFat 9.7 g, Sodium 1352.3 mg, Sugar 4.2 g

Tips:

  • For the best results, use skinless, boneless chicken breasts that are about the same size so they cook evenly.
  • To prevent the chicken from sticking to the pan, make sure the pan is hot before adding the chicken and do not move the chicken around too much while it is cooking.
  • If you don't have a grill pan, you can use a regular skillet over medium-high heat.
  • To make the corn and rice, you can use fresh or frozen corn kernels. If using frozen corn, thaw it before cooking.
  • You can also use brown or white rice instead of wild rice.
  • To make the sauce, you can use any type of salsa you like. If you want a spicier sauce, use a salsa that is made with hotter peppers.
  • Serve the chicken with the corn, rice, and salsa immediately.

Conclusion:

This pan-seared chicken with southwest corn and brown wild rice is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is cooked to perfection and the corn and rice are flavorful and filling. The salsa adds a nice touch of spice and acidity. This meal is sure to please everyone at the table.

Related Topics