Anita's Tried & True Heart Healthy Recipes

Easy Chicken and Rice Tacos

Adapted from
16 servings

1  lb  ground chicken breast skinless  1 1/2 cups  instant rice 
1/2 cup  onions, chopped  15  ozs  canned dark red kidney beans, drained and rinsed 
1 1/4 ozs  taco seasoning mix  1/2 tsp  salt 
1 1/4 cups  water  16  whole  taco shells 
8  ozs  tomato sauce  8  ozs  cheddar cheese, shredded 
In a large skillet, cook chicken and onions until no longer pink. Add taco seasoning mix, water, and tomato sauce. Mix well. Bring to a boil. Reduce heat to low. Cover and simmer five minutes. Add rice, beans, and salt. Cover again and remove from heat. Let stand five minutes. Fill each taco shell with chicken mixture and cheese.
Nutritional Analysis per serving (16 servings total)
Calories 228   %CFF 34 %
Total Fat 9 g   Saturated Fat 3 mg
Protein 13 g   Cholesterol 31 g
Carbohydrates 23 g   Sodium 507 mg
Sugars 1 g   Fiber 3 g
4.5 WW Points
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