Taco Chicken And Rice Skillet Food
CHICKEN TACO AND RICE SKILLET DINNER
Simple ingredients all thrown in the skillet together, simmer for twenty minutes and viola. Dinner is served and even the picky kids love it.
Provided by Maria
Categories Dinner
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Put all ingredients in a large skillet that has a lid.
- Bring to a boil over medium high heat.
- Stir to make sure everything is distributed evenly.
- Reduce heat to a simmer, cover and cook for 20 minutes or until water is absorbed and rice is tender.
- Serve with corn chips and grated cheese if desired.
- Enjoy!
EASY TACO CHICKEN AND RICE SKILLET
This is easy to put together and big on flavor, adding in more corn won't hurt or add in some canned drained beans, if using skin-on chicken then cooking time must be increased before adding in the rice, for some heat add in a minced jalapeno pepper and/or crushed chili flakes
Provided by Kittencalrecipezazz
Categories Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
- Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
- Add in the drained corn and bell pepper; bring to a full boil.
- Stir in rice, cover and remove from heat.
- Let stand 5 minutes, or until the rice is tender.
- Fluff with a fork.
- Sprinkle with grated cheddar cheese (if using), serve.
Nutrition Facts : Calories 432.9, Fat 11.7, SaturatedFat 1.9, Cholesterol 72.6, Sodium 1019.8, Carbohydrate 50.7, Fiber 3.8, Sugar 5.5, Protein 32.3
TACO CHICKEN AND RICE SKILLET
I adapted this from a chicken skillet recipe in the Fall Kraft magazine. I often have cooked chopped chicken in the freezer to throw into recipes, and this tasted great, so I thought I'd share
Provided by TammyzBoyz
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix dressing, rice, broth, and taco seasoning. (I used the chicken powder and water).
- Pour into a skillet and bring to boil. Turn down to low. Put chicken on top. (I took my cooked chicken right out of the freezer and placed it on top.
- Cover and let simmer 5-10 minutes. I then unplug skillet, and top with shredded cheese and chopped tomato, and put the lid back on for another 5 minutes or until cheese is melted.
Nutrition Facts : Calories 510, Fat 13.2, SaturatedFat 6, Cholesterol 70.6, Sodium 904.9, Carbohydrate 61.7, Fiber 1.4, Sugar 0.6, Protein 32.3
CHICKEN TACO RICE
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
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.
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