Type what you have

Ingredients

• ✓ spanish rice
• chicken
• salsa
• cumin
• oregano
• colby jack cheese
• flour tortilla
• canola oil
• cheese
• sour cream
• tomato
• cilantro
• green onion
• lettuce
• lime wedge

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine shredded chicken with salsa, cumin, and oregano in a large bowl.
3. 3 Prepare Spanish rice according to package directions. Remove from the heat.
4. 4 Stir rice and shredded cheese into chicken mixture. Divide mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil.
5. 5 Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.

By Lil' Luna

Ingredients

• ✓ spanish rice
• coleslaw mix
• whole wheat tortilla
• salt
• garlic
• black bean
• mayonnaise
• garlic
• chipotle pepper in adobo sauce
• lime juice
• cilantro
• garlic
• red onion
• jalapeno pepper
• mango
• canola oil
• tilapia fillet
• black pepper
• salt
• garlic powder
• chipotle chile powder

Instructions

1. 1 Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
2. 2 Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
3. 3 To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

By Chef Shelley Pogue

Ingredients

• ✓ spanish rice
• ground turkey
• onion
• fire-roasted diced tomato
• water
• chili powder
• cumin
• coriander

Instructions

1. 1 Brown turkey over medium heat in a heavy pot, stirring frequently and breaking up turkey. Cook until brown, about 8 minutes.
2. 2 Raise heat to medium-high and add onions. Cook until onions are browned and caramelized, about 4 minutes. Add the fire roasted tomatoes. Stir to combine. Add the Knorr® Fiesta Sides™ - Spanish Rice, water, chili powder, cumin, and coriander. Stir to combine.
3. 3 Bring chili to a boil. Reduce heat to low; cover and simmer until flavors have blended, about 8 minutes.

By thedailygourmet

Ingredients

• ✓ spanish rice
• cooking spray
• bell pepper
• chorizo
• corn kernel
• ground beef
• mexican cheese blend
• monterey jack cheese

Instructions

1. 1 Preheat the oven to 375 degrees (190 degrees C). Spray an 8- or 9-inch square baking dish with cooking spray, and set aside. Finely chop pepper tops, and set aside.
2. 2 Heat a large nonstick skillet over medium-high. Cook chorizo and corn until corn begins to turn golden and chorizo begins to brown about 5 minutes. Add ground beef and cook until browned, about 10 minutes.
3. 3 Stir 2 cups water, Knorr® Fiesta Sides™ - Spanish Rice, and chopped pepper tops to the skillet. Cook according to package directions. Stir in 3/4 cup cheese and let stand 2 minutes. Stuff peppers equally with rice mixture and arrange in the prepared baking dish. Add 2 tablespoons water to the baking dish and cover tightly with foil.
4. 4 Bake until peppers are tender, about 45 minutes. Remove and discard the foil. Sprinkle peppers evenly with remaining 1/4 cup cheese. Continue to bake until the cheese melts, about 2 minutes.

By Knorr

Ingredients

• ✓ spanish rice
• olive oil
• chicken breast
• extra spicy seasoning blend
• corn
• pepper
• onion
• black bean
• tomato
• salt
• black pepper
• cilantro
• tortilla strip

Instructions

1. 1 Season chicken with seasoning blend. Heat skillet over medium-high heat and add oil. Carefully add chicken to oil; cook and stir until fully cooked and no longer pink inside, about 6 minutes. Transfer chicken to a bowl.
2. 2 Stir vegetable blend, beans and half of the tomatoes into the same skillet. Cook until coated with oil and vegetables begin to soften, about 3 minutes. Transfer mixture to the bowl with chicken.
3. 3 Stir together Knorr® Fiesta Sides™ - Spanish Rice and 2 cups water in the same skillet. Bring to a boil; stir. Reduce heat to low; cover and cook until rice is tender, about 7 minutes. Stir in chicken and vegetables. Cook until heated through. Season with salt and pepper.
4. 4 Stir in remaining tomatoes and chopped cilantro. Top with chili-lime flavor tortilla strips and serve immediately.

By Jenny Aleman