Leftover Rotisserie Chicken Mexican Recipes

Easy Arroz Con Pollo Simple Nourished Living

WEBAug 15, 2012 · Add the chicken broth, tomatoes, oregano, and cumin and bring to a boil. Reduce the heat to low and simmer, covered, stirring a …

Rating: 4.7/5(7)
1. Heat the oil in a large nonstick skillet set over medium heat. Add the rice, onion and garlic, and cook, stirring as needed, until the onion is softened and the rice is lightly browned, about 5 minutes.
2. Add the chicken broth, tomatoes, oregano, and cumin and bring to a boil. Reduce the heat to low and simmer, covered, stirring a couple of times, until the rice is tender, about 20 minutes.
3. Add the chopped cooked chicken and peas and cook, covered, stirring occasionally, until the chicken is heated through, about 5 minutes.
4. Season to taste with salt and freshly ground black pepper and fluff the mixture with a fork before serving.

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Rotisserie Chicken Taco Bowls Slender Kitchen

WEBApr 2, 2024 · Drizzle in the olive oil. Add the peppers, red onion, mushrooms, and taco seasoning. Cook over medium high heat for 6-10 …

Rating: 5/5(1)
1. Add the quinoa, water, and garlic to a pot. Bring to a boil and stir. Cover and reduce heat to low. Cook for 15 minutes and turn off the heat. Let sit covered for 5 minutes. Open and fluff and a fork. Stir in the cilantro and lime juice. Season with salt and pepper.
2. Meanwhile, add the water, peppers, red onion, mushrooms, and taco seasoning to a small pan. Cook over medium high heat for 6-10 minutes until tender and cooked to your liking. If desired, you could add the chicken during this step as well and some extra taco seasoning to kick up the flavor of the chicken as well.
3. Heat the black beans in the microwave or on the stove top.
4. Assemble the bowls by starting with the quinoa. Add the black beans, chicken, veggies, tomatoes, and guacamole. Drizzle salsa over top if desired. If prepping these ahead of time for lunches, pack the guacamole separately if you are planning on eating it warm.

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