Chicken And Rice Tacos Food

EASY CHICKEN AND RICE TACOS

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 TACO RICE

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

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.

ONE-POT CHICKEN TACO RICE

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.

CREAMY CHICKEN AND RICE TACO SOUP

Steps:

• Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
• Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.

15-MINUTE SOFT CHICKEN TACOS

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until done.
• Add water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Cook on low heat 5 min.
• Spoon chicken mixture evenly onto tortillas; sprinkle with cheese.

CHICKEN AND RICE TACOS

Steps:

• 1. Boil and shred chicken.
• 2. Cook Spanish rice as directed on can (for the stove top). Add the chicken to the rice in the skillet.
• 3. Add the garlic powder, salt, and pepper to taste. Add the packet of Sazon Goya Seasoning and stir over medium heat until well mixed.
• 4. **Notes** ~the Sazon Goya Seasoning can be found in the Mexican food aisle of the grocery store, right near the taco shells. ~Can be served with other taco toppings (lettuce, cheese, etc), but they are great by themselves.