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
Chicken Taco Rice
Chicken Taco Rice
Prep Time
15 min
Cook Time
20 min
Yield
4 servings
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
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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