Easy Tex-Mex Chicken Tacos
Recipe information
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Cooking:
20 min.
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Servings per container:
12
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Source:

Ingredients for - Easy Tex-Mex Chicken Tacos

1. Water - 4 cups
2. Yellow rice - 1 (16 ounce) package
3. Olive oil, divided (Optional) - 5 tablespoons
4. Boneless chicken, cut into 3/4-inch cubes - 1 pound
5. Chicken taco seasoning mix - 1 (1 ounce) package
6. Black beans, rinsed and drained - 1 (16 ounce) can
7. Shredded Mexican cheese blend - 1 ½ cups
8. Sliced olives - 1 (4 ounce) can
9. Jalapeno pepper, seeded and minced - 1
10. Corn tortillas - 12
11. Bacon grease - 1 tablespoon

How to cook deliciously - Easy Tex-Mex Chicken Tacos

1. Stage

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.

2. Stage

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.

3. Stage

Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.

4. Stage

Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.

5. Stage

Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.