Easy Chicken Rice Tacos Recipes

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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.

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

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.

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.

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

EASY CHICKEN TINGA TACOS



Easy Chicken Tinga Tacos image

I created this recipe one New Year's Eve when looking for an easy chicken tinga. This is always a big hit at my parties. The leftovers taste great and you can serve it the next day over rice, or anything really!

Provided by KristinaA

Time 6h15m

Yield 12

Number Of Ingredients 7

3 pounds skinless, boneless chicken breast
1 tablespoon garlic powder
7 ounces chipotle salsa
1 (14 ounce) can pickled carrots and jalapenos, sliced
1 pinch seasoned salt, or to taste
12 (6 inch) warm corn tortillas, or as needed
¼ cup sour cream, or to taste

Steps:

  • Rinse chicken breasts and pat dry. Lay in a slow cooker and sprinkle with garlic powder. Pour salsa over top and then picked carrots and jalapenos, plus all juices.
  • Cook on Low until chicken is no longer pink in the center and the juices run clear, 6 to 7 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Remove chicken from the slow cooker and shred. Return shredded chicken to the slow cooker and sprinkle seasoned salt in. Mix around the chicken in the juices.
  • Fill warmed tortillas with chicken mixture and top with sour cream.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 17.4 g, Cholesterol 60.7 mg, Fat 4.1 g, Fiber 2.4 g, Protein 24.6 g, SaturatedFat 1.4 g, Sodium 412.7 mg, Sugar 4 g

EASY TEX-MEX CHICKEN TACOS



Easy Tex-Mex Chicken Tacos image

Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.

Provided by yummers

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 12

Number Of Ingredients 11

4 cups water
1 (16 ounce) package yellow rice
5 tablespoons olive oil, divided
1 pound boneless chicken, cut into 3/4-inch cubes
1 (1 ounce) package chicken taco seasoning mix
1 (16 ounce) can black beans, rinsed and drained
1 ½ cups shredded Mexican cheese blend
1 (4 ounce) can sliced olives
1 jalapeno pepper, seeded and minced
12 corn tortillas
1 tablespoon bacon grease

Steps:

  • Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
  • Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
  • Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
  • Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 49.3 g, Cholesterol 37.7 mg, Fat 13.8 g, Fiber 4.6 g, Protein 18.8 g, SaturatedFat 5.1 g, Sodium 1047.3 mg, Sugar 1.3 g

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