Easy Taco Chicken And Rice Skillet Recipes

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

Ingredients

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 RICE SKILLET

Chicken Rice Skillet image

Pleasant seasonings and plenty of vegetables highlight this traditional chicken and rice pairing. Leftovers are great reheated in the microwave. -Jan Balata, Kilkenny, Minnesota

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
2 tablespoons canola oil
2 celery ribs, chopped
4 green onions, thinly sliced
1/2 cup chopped sweet red pepper
1/2 cup chopped sweet yellow pepper
2 cups frozen green beans, thawed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (14-1/2 ounces) chicken broth
1/4 cup water
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon lemon-pepper seasoning
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups uncooked instant rice

Steps:

In a large skillet, cook chicken over medium heat in oil for 3-4 minutes on each side or until a thermometer reads 165°. Remove from pan; keep warm. Add the celery, onions and peppers; cook until vegetables are crisp-tender. Stir in beans and mushrooms until heated through., Stir in the broth, water, garlic and seasonings. Bring to a boil. Stir in rice; cover and remove from the heat. Let stand for 5 minutes or until rice is tender; fluff with a fork. To serve, top rice mixture with chicken breasts.

Nutrition Facts : Calories 326 calories, Fat 8g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 990mg sodium, Carbohydrate 51g carbohydrate (4g sugars, Fiber 4g fiber), Protein 13g protein.

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

Ingredients

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

Ingredients

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 ONE-PAN TACO SKILLET

Easy One-Pan Taco Skillet image

This is a quick and easy skillet meal that kids will gladly eat. Serve with a green salad for a complete meal.

Provided by Uncle Ben's

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

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

1 pound extra lean ground beef
1 (8.8 ounce) pouch UNCLE BEN'S® Ready Rice® Long Grain & Wild
¾ cup water
1 (1.25 ounce) package taco seasoning mix
½ cup frozen whole kernel corn, thawed
1 cup shredded white Cheddar cheese
2 green onions, sliced
1 (12 ounce) bag tortilla chips

Steps:

Heat a large nonstick skillet over medium heat. Cook ground beef, crumbling as it cooks, until browned, about 8 minutes. Drain liquid from pan. Add water and taco seasoning to beef.
Cook rice according to package directions. Add cooked rice to beef mixture; stir in corn. Increase heat and bring to a boil. Simmer until liquid is absorbed, about 7 minutes, stirring constantly. Remove pan from heat.
Sprinkle in the cheese and mix to incorporate. Top with green onions if desired. Serve with tortilla chips.

Nutrition Facts : Calories 675.6 calories, Carbohydrate 75.3 g, Cholesterol 75.6 mg, Fat 28.3 g, Fiber 4.2 g, Protein 29.8 g, SaturatedFat 8.9 g, Sodium 1296.4 mg, Sugar 2.1 g

TACO CHICKEN AND RICE SKILLET

Taco Chicken and Rice Skillet image

I adapted this from a chicken skillet recipe in the Fall Kraft magazine. I often have cooked chopped chicken in the freezer to throw into recipes, and this tasted great, so I thought I'd share

Provided by TammyzBoyz

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 cup cooked chicken, chopped
1/4 cup Miracle Whip
1 1/2 cups Minute Rice, uncooked
1 1/2 cups chicken broth
1/2 tablespoon taco seasoning
1/2 cup cheese, shredded
1 tomatoes, chopped (optional)

Steps:

In a bowl, mix dressing, rice, broth, and taco seasoning. (I used the chicken powder and water).
Pour into a skillet and bring to boil. Turn down to low. Put chicken on top. (I took my cooked chicken right out of the freezer and placed it on top.
Cover and let simmer 5-10 minutes. I then unplug skillet, and top with shredded cheese and chopped tomato, and put the lid back on for another 5 minutes or until cheese is melted.

Nutrition Facts : Calories 510, Fat 13.2, SaturatedFat 6, Cholesterol 70.6, Sodium 904.9, Carbohydrate 61.7, Fiber 1.4, Sugar 0.6, Protein 32.3

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