Tuesday, August 24, 2010

Chicken Taco Rice

This was a recipe I tried this summer that was handed down by a friend.  Super good and easy and my picky eater loved it!  (Yes, Taylor is still picky!)

1 lb boneless chicken, cut into strips
1 1/2 TBSP oil
1 1/2 cup water
1 (8oz) can tomato sauce
1/2 pkg taco seasoning mix
1 cup frozen sweet corn, thawed and drained
1 medium red bell pepper, cut into small strips
1 1/2 cups original minute rice, uncooked
1/4 cup shredded cheddar cheese

  1. In a large skillet, cook and stir chicken in hot oil until lightly browned.
  2. Add water, tomato sauce and seasoning mix.  Bring to a boil, reduce heat, cover and simmer 5 minutes.
  3. Add corn and red bell pepper.  Bring to a boil.
  4. Stir in rice.  Cover; remove from heat and let stand 5 minutes.
  5. Fluff rice with a fork.
  6. Sprinkle top with cheese.
  7. Serve with tortilla chips or hot floured tortillas, if desired.

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