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Chicken Taco Rice Recipe

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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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

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

Nutritional Facts

1-1/2 cups (calculated without optional toppings): 485 calories, 12g fat (2g saturated fat), 63mg cholesterol, 1535mg sodium, 58g carbohydrate (7g sugars, 5g fiber), 31g protein .

Directions

  1. 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.
  2. 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.
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.


Reviews for Chicken Taco Rice

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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MY REVIEW
DELLQ 122546
Reviewed Aug. 10, 2013

"Delicious!"

MY REVIEW
diligentfrog 122523
Reviewed May. 30, 2012

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

MY REVIEW
ingleskt 198870
Reviewed Apr. 16, 2012

"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!"

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