Chicken & Rice Tacos
Delicious and filling.
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
chicken thighs, boneless, skinless
boneless skinless, about 4 |
|
| 8 |
taco shells
corn taco shells |
*
|
|
| 2 | tablespoons |
taco seasoning mix
|
*
|
| 8.8 | ounces |
spanish rice
1 pouch pre-cooked |
* |
| 1 | cup |
black beans
seasoned and undrained |
|
| ¼ | cup |
mild salsa
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
chicken thighs, boneless, skinless
boneless skinless, about 4 |
|
| 8 | each |
taco shells
corn taco shells |
*
|
| 3E+1 | ml |
taco seasoning mix
|
*
|
| 254.3 | ml/g |
spanish rice
1 pouch pre-cooked |
* |
| 237 | ml |
black beans
seasoned and undrained |
|
| 59 | ml |
mild salsa
|
* |
Directions
Preheat over to 350℉ (180℃).
Bake taco shells 8 to 10 minutes or until crisp.
Preheat grill pan on high for 2 to 3 minutes.
Season chicken with taco seasoning.
Place chicken in grill pan; cook 4 to 5 minutes on each side. Heat rice following package instruction.
Slice chicken thinly. Fill taco shells with rice, black beans, chicken, and salsa.
Serve.
