Recipe: Chicken Taco Rice Salad
Summary: Zesty Chicken Taco Rice Salad is a Fast, Healthy and inexpensive Taco Salad using Chicken Instead of Ground or Shredded Beef.
Ingredients
- 1 pound boned chicken breasts, cut into strips
- 2 tablespoons oil
- 1 can (133/4 oz.) chicken broth
- 1 can (8 oz.) tomato sauce
- 1 package taco seasoning mix
- 1 can (12 oz.) corn, drained
- 1 medium red or green pepper (or a combination), cut into thin strips
- 1 1/2 cups MlNUTE® Rice
- 1/2 cup (2 oz.) shredded cheddar cheese
- Tortilla chips
Instructions
- Cook and stir chicken in hot oil in large skillet until lightly browned.
- Add broth, tomato sauce and seasoning mix. Bring to a boil.
- Reduce heat; cover and simmer 5 minutes. Add corn and red pepper.
- Bring to a full boil. Stir in rice.
- Cover; remove from heat.
- Let stand 5 minutes.
- Fluff with fork.
- Serve with cheese and tortilla chips.
Number of servings (yield): 4
Culinary tradition: Mexican
