Chicken Taco Rice Recipes

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CHICKEN TACO AND RICE SKILLET DINNER



Chicken Taco and Rice Skillet Dinner image

Simple ingredients all thrown in the skillet together, simmer for twenty minutes and viola. Dinner is served and even the picky kids love it.

Provided by Maria

Categories     Dinner

Time 30m

Yield 6

Number Of Ingredients 12

1 15 ounce can black beans, drained
1 cup salsa, your favorite (we use medium because we like a little heat)
1 cup frozen corn
1 cup long grain white rice, not cooked
1-2 cups chicken breast, cooked and shredded or cubed (can use canned if you prefer)
1 tbsp chicken bullion
1 tsp chili powder
1 tsp ground cumin
¼ tsp garlic powder
2¼ cups water
2 tbsp olive oil or butter
1 cup shredded cheese

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



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.

ONE-POT CHICKEN TACO RICE



One-Pot Chicken Taco Rice image

This is my Mom's recipe. It's really good, plus it's easy to prepare when you don't have a lot of time to cook dinner!

Provided by Kim D.

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb boneless chicken, cut in strips
1 1/2 tablespoons oil
1 1/2 cups water
1 (8 ounce) can tomato sauce
1/2 package taco seasoning mix
1 cup frozen sweet corn, thawed and drained
1 medium red bell pepper, cut into small strips
1 1/2 cups original Minute Rice, uncooked
1/4 cup shredded cheddar cheese

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



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 BOWLS WITH PINTO BEANS AND RICE



Chicken Taco Bowls with Pinto Beans and Rice image

Get ready for Cinco de Mayo or any other time with these taco shell bowls filled with chicken strips, pico de gallo, and UNCLE BEN'S® READY RICE® Mexican Style Pinto Beans & Rice for an easy and fun night dinner.

Provided by Uncle Ben's

Categories     Trusted Brands: Recipes and Tips     UNCLE BEN'S®

Time 25m

Yield 6

Number Of Ingredients 8

6 (8 inch) flour tortillas
1 (18 ounce) package cooked chicken breast strips
1 (8.8 ounce) pouch UNCLE BEN'S® READY RICE® Pinto Beans & Rice
2 cups prepared pico de gallo
½ cup shredded Mexican blend cheese
1 avocado - peeled, pitted and sliced
2 jalapeno peppers, thinly sliced
½ cup avocado ranch dressing, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
  • Prepare chicken strips according to package directions.
  • Prepare rice according to package directions.
  • Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

Nutrition Facts : Calories 532.6 calories, Carbohydrate 48.4 g, Cholesterol 56.4 mg, Fat 26.4 g, Fiber 6.6 g, Protein 25.6 g, SaturatedFat 6.4 g, Sodium 1225.3 mg, Sugar 3.8 g

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