Quick and Easy Chicken Taco Rice
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Quick and easy recipes are my favorites. Recipes that don’t require a lot of cooking and heating up the house are always on the top of my list during the warmer months. Taco Rice is quick,easy and perfect for the summer months. Using precooked chicken, you can have this on the table within 30 minutes.
My friend Crystal introduced me to this recipe years ago when she had The Homemaker’s Homestead forum. Crystal has a large family and most of her recipes reflect the fact, but they are easy to adjust for your needs. When I first read the ingredients of the Taco Rice Recipe, I knew it was something I wanted to try. At that time we were still eating red meat, but over the years, I have changed the recipe for using chicken.
When I make this recipe, I normally cook a package of boneless, skinless chicken breast and roughly shred it. But last week when I made this, I cooked a whole chicken in the crock pot and picked the meat off the bones and froze what I needed for the day it would be used. If you are only cooking for 1 or 2 people, a package of chicken tenderloins would work perfectly.
I serve Taco Rice with tortilla chips and all the fixings for tacos.
Ingredients:
Directions:
Cook rice and set aside to cool enough to fluff. Fluffing the rice with a fork will keep it from mushing together when adding it to the other ingredients.
In a pan, add butter and sauté onion. Add tomatoes, salsa, taco seasoning, chicken, and rice and simmer for about 5 minutes. Add cheese at the end before serving. If needed, you can add a little water or chicken broth to the pot to keep everything from sticking to the bottom.
If you try this recipe, leave me a comment because I'd love to hear about it. Or if you just want to leave a comment and say, "HI!" do that because I'd love to hear from you either way.
My friend Crystal introduced me to this recipe years ago when she had The Homemaker’s Homestead forum. Crystal has a large family and most of her recipes reflect the fact, but they are easy to adjust for your needs. When I first read the ingredients of the Taco Rice Recipe, I knew it was something I wanted to try. At that time we were still eating red meat, but over the years, I have changed the recipe for using chicken.
When I make this recipe, I normally cook a package of boneless, skinless chicken breast and roughly shred it. But last week when I made this, I cooked a whole chicken in the crock pot and picked the meat off the bones and froze what I needed for the day it would be used. If you are only cooking for 1 or 2 people, a package of chicken tenderloins would work perfectly.
I serve Taco Rice with tortilla chips and all the fixings for tacos.
Chicken Taco Rice
Ingredients:
- 2 cups cooked rice
- 3 cups of shredded chicken
- 1 onion, diced
- 1 TBSP butter
- 1 ½ TBSP taco seasoning (I use homemade, but 1 package of store bought will work)
- 1 can diced tomatoes
- 1 cup salsa
- 1 cup shredded cheese
- Additional water or chicken broth may be needed
Directions:
Cook rice and set aside to cool enough to fluff. Fluffing the rice with a fork will keep it from mushing together when adding it to the other ingredients.
In a pan, add butter and sauté onion. Add tomatoes, salsa, taco seasoning, chicken, and rice and simmer for about 5 minutes. Add cheese at the end before serving. If needed, you can add a little water or chicken broth to the pot to keep everything from sticking to the bottom.
If you try this recipe, leave me a comment because I'd love to hear about it. Or if you just want to leave a comment and say, "HI!" do that because I'd love to hear from you either way.
