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Chicken Taco Rice Recipe

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

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Chicken Taco Rice Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

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

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without optional toppings) equals 485 calories, 12 g fat (2 g saturated fat), 63 mg cholesterol, 1,535 mg sodium, 58 g carbohydrate, 5 g fiber, 31 g protein.

Originally published as Chicken Taco Rice in Simple & Delicious April/May 2012, p60

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Chicken Taco Rice

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Reviewed on May. 30, 2012 by diligentfrog

I made this a couple of weeks ago. My family loved it. My husband asked me to make it again for dinner tonight!

Reviewed on Apr. 16, 2012 by ingleskt

My guys loved this! I left out the green pepper because it bothers my husband's stomach. I didn't happen to have canned broth around, so I used bouillon. It still came out great!