Name: Chicken Taco Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: North America, Mexican
Ingredients: 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

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

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Chicken Taco Rice

5 | 3 Reviews Add your review

Yield:4 servings

Prep:15 min

Cook:20 min

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Ingredients

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

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Directions

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

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.

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