Chicken And Rice Tacos Recipes

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.

Steps:

• Prepare rice according to package directions.
• When rice is ready, add chicken to pot and continue to stir over low heat. Mix in soup, and continue cooking until heated through.

Steps:

• Melt butter in large skillet on medium-high heat. Add chicken and onions; cook until chicken is cooked through, stirring frequently.
• Stir in taco seasoning mix, water and tomato sauce. Bring to boil. Reduce heat to low; cover. Simmer 5 min. Add rice and beans; mix well. Cover. Remove from heat. Let stand 5 min.
• Fill taco shells evenly with the chicken mixture; top with cheese, lettuce and tomatoes.

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.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
• Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
• Warm taco shells in the preheated oven for 3 to 5 minutes.
• Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.