Easy Chicken and Rice Tacos

Adapted from Riviana Foods Inc.

  • 1 lb ground chicken breast
  • 1/2 cup onions, chopped
  • 1 1/4 ozs taco seasoning mix
  • 1 1/4 cups water
  • 8 ozs tomato sauce
  • 1 1/2 cups instant rice
  • 15 ozs canned dark red kidney beans, drained and rinsed
  • 1/2 tsp salt
  • 16 whole taco shells
  • 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.
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Posted: 4/23/2009
Mexican
Rated by 0 users (0.00)
WW Points* : 4.49
16 servings
Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 221
Calories from Fat 72 (33%)
% Daily Value *
Total Fat 8g 12%
Saturated Fat 3g 15%
Monounsaturated Fat 1g
Polyunsaturated Fat 1g
Trans Fat 0g
Cholesterol 29g 10%
Sodium 617mg 26%
Potassium 0mg 0%
Total Carbohydrate23g 8%
Dietary Fiber 3g 12%
Sugars 1g
Protein 12g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.