Easy Chicken Rice Tacos Recipes

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EASY CHICKEN-RICE TACOS



Easy Chicken-Rice Tacos image

Ground chicken, rice and beans fill these hearty tasty tacos. Let everyone top their own taco with lettuce, tomatoes and cheese.

Provided by My Food and Family

Categories     Recipes

Time 20m

Yield Makes 8 servings, 2 tacos each.

Number Of Ingredients 12

1 Tbsp. butter or margarine
1 lb. ground chicken
1 small onion, chopped
1 pkg. (1-1/4 oz.) TACO BELL® Taco Seasoning Mix
1-1/4 cups water
1 can (8 oz.) tomato sauce
1-1/2 cups instant white rice, uncooked
1 can (15 oz.) kidney beans , drained, rinsed
16 TACO BELL® Crunchy Taco Shells, heated
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
1 cup shredded lettuce
2 medium tomatoes, chopped

Steps:

  • Melt butter in large skillet on medium-high heat. Add chicken and onions; cook until chicken is cooked through, stirring frequently.
  • Stir in taco seasoning mix, water and tomato sauce. Bring to boil. Reduce heat to low; cover. Simmer 5 min. Add rice and beans; mix well. Cover. Remove from heat. Let stand 5 min.
  • Fill taco shells evenly with the chicken mixture; top with cheese, lettuce and tomatoes.

Nutrition Facts : Calories 450, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 670 mg, Carbohydrate 44 g, Fiber 5 g, Sugar 4 g, Protein 23 g

EASY TACO CHICKEN AND RICE SKILLET



Easy Taco Chicken and Rice Skillet image

This is easy to put together and big on flavor, adding in more corn won't hurt or add in some canned drained beans, if using skin-on chicken then cooking time must be increased before adding in the rice, for some heat add in a minced jalapeno pepper and/or crushed chili flakes

Provided by Kittencalrecipezazz

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb boneless skinned chicken breast
2 -3 tablespoons oil
1 (13 1/4 ounce) can chicken broth
3 garlic cloves, minced
1 (8 ounce) can tomato sauce
4 tablespoons chili seasoning mix (or taco mix see Kittencal's Taco Seasoning Mix)
1 (12 ounce) can canned corn niblets, drained
1 medium bell pepper (red or green or both)
1 1/2 cups Minute Rice
1/2-1 cup shredded cheddar cheese (optional)

Steps:

  • In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
  • Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
  • Add in the drained corn and bell pepper; bring to a full boil.
  • Stir in rice, cover and remove from heat.
  • Let stand 5 minutes, or until the rice is tender.
  • Fluff with a fork.
  • Sprinkle with grated cheddar cheese (if using), serve.

Nutrition Facts : Calories 432.9, Fat 11.7, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1019.8, Carbohydrate 50.7, Fiber 3.8, Sugar 5.5, Protein 32.3

CHICKEN TACO RICE



Chicken Taco Rice image

This flavorful dish is so easy to vary. It was given to me by a friend, and whenever I prepare it, I think of the amazing friendships that have helped to shape my life. -Heather Ray, Milwaukee

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 10

1 pound boneless skinless chicken breasts, cut into 1-inch strips
1 medium green pepper, chopped
1/3 cup chopped onion
2 tablespoons olive oil
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (8 ounces) tomato sauce
3 tablespoons taco seasoning
2 cups instant brown rice
1 can (15-1/4 ounces) whole kernel corn, drained
Optional toppings: Reduced-fat sour cream and shredded cheddar cheese

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.

Nutrition Facts : Calories 485 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 1535mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 5g fiber), Protein 31g protein.

CHICKEN TACO RICE



Chicken Taco Rice image

Wonderful quick meal. Originally found on the back of a Minute-Rice box. Can e served with warm tortillas, chips, salsa, chile con queso or sour cream.

Provided by Kit_Kat

Categories     One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken
1 tablespoon vegetable oil
1 (13 ounce) can chicken broth
1 (8 ounce) tomato sauce
1 (1 1/8 ounce) packet taco seasoning mix
3/4 cup frozen corn
1 green pepper, diced
1 1/2 cups Minute Rice, uncooked

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.

EASY TACO RICE



Easy Taco Rice image

This flavorful Taco Rice is packed full of herbs and spices, but is neutral enough to serve as the base for several different recipes, like bowl meals, burritos, and more!

Provided by Beth - Budget Bytes

Time 40m

Number Of Ingredients 10

2 Tbsp cooking oil ($0.08)
1 small onion ($0.32)
1 clove garlic ($0.08)
2 cups long grain white rice* ($1.32)
1/2 Tbsp chili powder** ($0.15)
1/2 tsp cumin ($0.05)
1/4 tsp oregano ($0.02)
3 cups water ($0.00)
1 tsp salt ($0.05)
2 green onions, sliced ($0.20)

Steps:

  • Finely dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a medium sauce pot. Sauté the onion and garlic over medium heat until the onions are soft and transparent.
  • Add the uncooked rice, chili powder, cumin, and oregano to the pot. Continue to stir and cook for about 2 minutes to toast the rice and spices. You should hear the rice making crackling noises.
  • Finally, add the water and salt, and give everything a brief stir. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. As soon as it reaches a full boil, turn the heat down to low, or slightly above low, and let it simmer for 15 minutes.
  • After 15 minutes, turn the heat off and let it sit for 10 minutes without removing the lid. After letting it rest for 10 minutes, fluff the rice with a fork. Sprinkle sliced green onions over top just before serving.

Nutrition Facts : ServingSize 1 Serving, Calories 272.88 kcal, Carbohydrate 51.05 g, Protein 4.65 g, Fat 5.1 g, Fiber 1.17 g, Sodium 412.7 mg

EASY CHICKEN TACOS



Easy Chicken Tacos image

Quick and easy chicken taco filling, just two ingredients and dinner is ready in under 10 minutes! Perfect for family Taco Tuesday night!

Provided by Lauren Schmidt

Time 10m

Number Of Ingredients 3

2 pounds boneless skinless chicken breast
2 tablespoons taco seasoning
tortillas and your favorite taco garnishes

Steps:

  • Dice chicken into small pieces, remember you will want this to be small enough to be taco filling so cut the chicken into roughly ½-¾ inch (1½ cm) cubes, don't stress if they aren't all exact. Transfer the cut chicken to a bowl. Add the taco seasoning and mix to coat the chicken.
  • Let the chicken rest for a few minutes while you bring a large pan to medium-high heat. Once hot lightly grease the pan. Add the chicken.
  • Cook the chicken 5 to 7 minutes, Stirring the chicken around every couple minutes. Chicken is done when an internal temperate reaches 165ºF and juices run clear. Remove from heat and let rest 3 to 5 minutes. Use as your filling in tortillas topped with your favorite garnishes.

Nutrition Facts : Calories 388 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 193 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 71 grams protein, SaturatedFat 2 grams saturated fat, ServingSize ¼ of the dish/8oz of chicken, Sodium 476 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

TACO RICE



Taco Rice image

This tasty rice great addition to tacos either on the inside or out. My fiance raves over this recipe.

Provided by MOTOR MOUTH

Categories     Side Dish     Rice Side Dish Recipes

Time 15m

Yield 4

Number Of Ingredients 7

1 (14.5 ounce) can chicken broth
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix
1 ½ cups uncooked instant rice
1 (6 ounce) can black olives, drained and chopped
1 cup shredded Cheddar cheese
1 cup sour cream

Steps:

  • In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
  • Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
  • Stir in cheese and olives; mix well. Serve with sour cream.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 42.6 g, Cholesterol 55 mg, Fat 26.4 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 14.1 g, Sodium 1391.8 mg, Sugar 3.7 g

EASY CHICKEN AND RICE TACOS



Easy Chicken and Rice Tacos image

Easy Chicken and Rice Tacos

Provided by Minute® Rice

Yield 6-8

Number Of Ingredients 12

1 tbsp butter
1 lb ground chicken
1 onion, chopped
1 1/4 cups water
1 can (8 oz) tomato sauce
1 pkg (1.25 oz) dry taco seasoning mix
1 1/2 cups Minute® White Rice
1 can (15 oz) kidney beans, drained and rinsed
16 prepared taco shells, heated
1 pkg (8 oz) shredded Cheddar cheese
1 cup shredded lettuce
2 tomatoes, chopped

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.

CHICKEN AND RICE TACOS



Chicken and Rice Tacos image

My friend gave me this recipe awhile ago and it is wonderful. I've made it a couple of times and it goes quick! :)

Provided by reece solorio

Time 25m

Number Of Ingredients 6

2 chicken breasts, boneless and skinless
1-2 can(s) spanish rice
1 pkg sazon goya seasoning
salt and pepper
garlic powder
taco shells of your choice

Steps:

  • 1. Boil and shred chicken.
  • 2. Cook Spanish rice as directed on can (for the stove top). Add the chicken to the rice in the skillet.
  • 3. Add the garlic powder, salt, and pepper to taste. Add the packet of Sazon Goya Seasoning and stir over medium heat until well mixed.
  • 4. **Notes** ~the Sazon Goya Seasoning can be found in the Mexican food aisle of the grocery store, right near the taco shells. ~Can be served with other taco toppings (lettuce, cheese, etc), but they are great by themselves.

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