Chicken Taco Rice

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

Total Time Prep: 15 min. Cook: 20 min.

Yield 4 servings

Test Kitchen Approved

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

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.

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

Recipe Creator