Taco Chicken And Rice 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.

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

Ingredients

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

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

Ingredients

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

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.

SLOW COOKER MEXICAN CHICKEN AND RICE

Slow Cooker Mexican Chicken and Rice image

Easy, simple, and tastes great!

Provided by mommyyoder

Categories World Cuisine Recipes Latin American Mexican

Time 3h30m

Yield 6

Number Of Ingredients 8

Ingredients

3 cups chicken broth
1 ½ cups converted long-grain white rice
½ large white onion, sliced
1 (24 ounce) jar salsa
1 (4 ounce) can chopped green chilies
1 (1 ounce) packet dry taco seasoning mix, divided
2 skinless, boneless chicken breast halves
1 (15 ounce) can black beans, drained

Steps:

Pour the chicken stock into a slow cooker, and stir in the rice, onion, salsa, green chilies, and half the taco seasoning. Rub the remaining taco seasoning over the chicken breasts, and place into the cooker. Place the lid on the cooker, and set to high setting.
Cook until the rice is thickened and most of the liquid has been absorbed, about 3 hours. About 20 minutes before serving time, turn the cooker to warm setting. Remove the chicken breasts, and slice them. Stir the chicken and the black beans into the slow cooker. Return lid to cooker, allow the beans to heat, and serve.

Nutrition Facts : Calories 339.9 calories, Carbohydrate 61.8 g, Cholesterol 22.8 mg, Fat 1.9 g, Fiber 8.2 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 2005.8 mg, Sugar 6 g

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

Ingredients

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 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

Ingredients

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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