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


  • 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.


  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.

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DELLQ User ID: 1699038 122546
Reviewed Aug. 10, 2013


diligentfrog User ID: 569604 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!"

ingleskt User ID: 3739512 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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