Chicken Taco Rice Recipes

EASY CHICKEN AND RICE TACOS

Steps:

• Enjoy taco fun any day of the week with these flavorful and zesty Easy Chicken and Rice Tacos. Perfect for your next meal, topped with the works, the whole family is sure to love them. Step 1
• Melt butter in a large skillet over medium-high heat. Add chicken and onions. Cook, stirring for 8-10 minutes, until chicken is no longer pink and is cooked through. Step 2
• Stir in water, tomato sauce and seasoning mix. Bring to a boil. Reduce heat to low and cover. Simmer for 5 minutes. Step 3
• Add rice and beans and mix well. Cover, remove from heat and let stand for 5 minutes. Step 4
• Fill taco shells evenly with chicken mixture and top with cheese, lettuce and tomatoes.

EASY CHICKEN TACOS

Steps:

• In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture. Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Serve chicken in tortillas, topped with pico de gallo, avocado, cilantro and lime.

THERMOMIX ® RECIPE

Steps:

• 1. (If you don't have cooked rice you can put your dry rice in the steamer basket in this step.) Fill your TM bowl with 1 litre of warm water. Place your chicken pieces on the varoma trays, leaving enough gaps for steam to circulate. Set your TM for 17 min/Varoma/speed 4. 2. Set chicken in varoma aside and empty water from TM bowl. Your chicken may not be cooked through at this point. That is ok, it will be cooked further later. 3. Spray a large (at least 2 litres) baking dish lightly with oil and place your rice into the dish. 4. No need to clean bowl. Place onion and garlic into the TM Bowl and chop 8 seconds/speed 5. Scrape down sides with spatula. 5. Add butter (or oil) and vege stock concentrate and Bacon (if using) then saute 4min/Varoma/speed 1. 6. Tip onion and garlic onto rice in baking dish and stir through using spatula. No need to clean bowl. 7. Place tomatoes, capsicum and carrot into TM bowl. Chop 10 seconds/speed 6. Scrape sides and repeat for a few more seconds if carrot pieces are too large. 8. Add the Mexican Seasoning and mix in speed 4 til seasoning is incorporated. 9. Add chicken pieces that were set aside, then 6min/varoma/"Gentle stir setting" reverse. MC on. 10. Pour Chicken and sauce into baking dish, stir through rice with spatula. 11. Top with salsa, then cheese. 12. Bake uncovered in 190°C for 10min or until cheese is nice and golden. Serve with sour cream and Guacamole/Avocado.

ONE-POT CHICKEN TACO RICE

Steps:

• In a large skillet, cook and stir chicken in hot oil until lightly browned.
• Add water, tomato sauce and seasoning mix.
• Bring to a boil.
• Reduce heat, cover and simmer 5 minutes.
• Add corn and red bell pepper.
• Bring to a boil.
• Stir in rice.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff rice with a fork.
• Sprinkle top with cheese.
• Serve with tortilla chips or hot floured tortillas, if desired.

CHICKEN TACO RICE

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.

CHICKEN TACO CASSEROLE

Steps:

• Heat the oven to 350 degrees F. Lightly grease a 13x9x2-inch baking dish. Stir the chicken, soup, sour cream, tomatoes and green chiles, beans and seasoning mix in a large bowl.
• Layer half the chicken mixture, 3 cups tortilla chips and half the cheese in the baking dish. Layer with the remaining chicken mixture and tortilla chips. Cover the baking dish.
• Bake for 30 minutes. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 10 minutes or until hot and bubbling and the cheese is melted. Sprinkle with the chopped tomato, green onion and cilantro before serving, if desired.

CHICKEN TACO RICE

Steps:

• Cut chicken into 1 inch cubes.
• Satue chicken in oil in a dutch oven or other large pot until lightly browned.
• Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine.
• Bring to a boil then reduce heat to medium.
• Simmer for 5 minutes.
• Add corn and pepper, increase heat and return to a boil.
• Add uncooked rice and reduce heat.
• Cover and simmer approximately 10 minutes or until it reaches your desired consistency.

TACO CHICKEN AND RICE

Steps:

• Cook rice in water as directed on package, omitting margarine and salt.
• Meanwhile, place 2 tablespoons of the taco seasoning mix in plastic bag or medium bowl. Add chicken; seal bag and shake or stir to coat well.
• In large nonstick skillet, combine chicken, tomatoes, ground red pepper and remaining taco seasoning mix; mix well. Bring to a boil. Reduce heat to medium-low; cover tightly and simmer 8 to 10 minutes or until chicken is no longer pink, stirring once. Serve over rice. If desired, top with nonfat sour cream and chopped fresh cilantro.

CHICKEN TACO AND RICE SKILLET DINNER

Steps:

• Put all ingredients in a large skillet that has a lid.
• Bring to a boil over medium high heat.
• Stir to make sure everything is distributed evenly.
• Reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is tender.
• Serve with corn chips and grated cheese if desired.
• Enjoy!

CHICKEN TACO RICE

Steps:

• In a skillet with a cover, saute the chicken in the oil until opaque. Drain. Add chicken broth, tomato sauce, and taco seasoning mix. Bring to a boil and simmer, covered for about 5 minutes, stirring occasionally. Stir in the instant rice, cover, remove from heat and let stand 5 minutes, until rice is tender. Fluff with a fork, sprinkle with cheese and serve immediately, with tortilla chips.