EASY CHICKEN-RICE TACOS
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
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
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Minute® Rice
Yield 6-8
Number Of Ingredients 12
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
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
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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- In the same pan over medium-high heat add the bacon and cook until nearly crisped, 3-5 minutes. Stir in the onions and garlic and cook until soft and lightly browned, 2-3 minutes.Stir in the rice to the pan, stirring to coat the rice completely with bacon oil. Cook the rice until lightly browned, about 2 minutes, stirring occasionally. Stir in the corn, crushed tomatoes , chicken stock, paprika, chili powder, cumin, salt, and pepper.
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- Heat oven to 375 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
- In a large bowl combine the chicken, rice, 1 1/2 cup grated Mexican cheese, salsa, sour cream, taco seasoning, black beans, and corn. Stir to combine.
- Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
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- Add water and simmer (covered) for an extra 8-10 minutes or so until chicken is cooked through. If the water is cooking out too fast and chicken seems dry, just add a more water a little at a time.
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