Easy Tex-Mex Chicken Tacos recipe
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Ingredients
- 4 cups water 1 (16 ounce) package yellow rice 5 tablespoons olive oil, divided 1 pound boneless chicken, cut into 3/4-inch cubes 1 (1 ounce) package chicken taco seasoning mix 1 (16 ounce) can black beans, rinsed and drained 1 ½ cups shredded Mexican cheese blend 1 (4 ounce) can sliced olives 1 jalapeno pepper, seeded and minced 12 corn tortillas 1 tablespoon bacon grease
Nutrition Info
- 392.9 caloriescarbohydrate: 49.3 gcholesterol: 37.7 mgfat: 13.8 gfiber: 4.6 gprotein: 18.8 gsaturatedFat: 5.1 gservingSize: -sodium: 1047.3 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Easy Tex-Mex Chicken Tacos
Directions
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Bring water to a boil in a saucepan, add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
Heat 1 tablespoon olive oil in a skillet over medium heat, cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken, cook and stir until heated through, about 5 minutes.
Heat a separate skillet over medium-high heat, warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
Heat bacon grease in a skillet over medium heat, fry the filled tortillas until crispy, 2 to 3 minutes per side.