Best Chicken Taco Rice Recipes

CHICKEN TACO RICE

Steps:

• In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn., Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.

CHICKEN AND RICE TACO SALAD

Steps:

• Season chicken breasts with your favorite taco seasoning and cook in a large skillet until well done.
• Once chicken is cooked, remove from the skillet and add 2 cups of water and bring to a boil. Add contents from Knorr® Fiesta Sides™ - Yellow Rice in skillet and follow package directions.
• Layer a large bowl with tortilla chips (optional), cooked chicken, Knorr® Fiesta Sides™ - Yellow Rice, corn, black beans, lettuce, tomato and cheddar cheese. Mix well and serve with sour cream or salsa if desired.

CHICKEN TACO RICE

Steps:

• Cut chicken into 1 inch cubes.
• Satue chicken in oil in a dutch oven or other large pot until lightly browned.
• Add chicken broth, tomato sauce and Taco seasoning mix to pot, stir to combine.
• Bring to a boil then reduce heat to medium.
• Simmer for 5 minutes.
• Add corn and pepper, increase heat and return to a boil.
• Add uncooked rice and reduce heat.
• Cover and simmer approximately 10 minutes or until it reaches your desired consistency.

CHICKEN TACO BOWLS WITH PINTO BEANS AND RICE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place each tortilla in a non-stick tortilla bowl maker; bake for 12 minutes. Allow to cool and remove from bowl maker.
• Prepare chicken strips according to package directions.
• Prepare rice according to package directions.
• Divide chicken strips, beans and rice, and pico de gallo among the tortilla bowls. Garnish with shredded cheese, avocado slices, and jalapeno slices. Top with avocado ranch dressing.

ONE-POT CHICKEN TACO RICE

Steps:

• In a large skillet, cook and stir chicken in hot oil until lightly browned.
• Add water, tomato sauce and seasoning mix.
• Bring to a boil.
• Reduce heat, cover and simmer 5 minutes.
• Add corn and red bell pepper.
• Bring to a boil.
• Stir in rice.
• Cover; remove from heat.
• Let stand 5 minutes.
• Fluff rice with a fork.
• Sprinkle top with cheese.
• Serve with tortilla chips or hot floured tortillas, if desired.

CREAMY CHICKEN AND RICE TACO SOUP

Steps:

• Heat olive oil in a large soup pot. Add onion and sauté 4-5 minutes, until tender. Add garlic and cook for about 30 seconds, until fragrant. Add chicken broth, green chilies, rice, cumin, chili powder. Bring to a boil and then reduce to a simmer until rice is cooked, about 20 minutes. Turn heat to low and add corn and chicken. Add Velveeta and stir until melted and smooth. Season to taste.
• Remove pot from heat and stir in 1/2 cup sour cream. Serve into bowls and top with remaining sour cream and cilantro. Serves 12.

TACO CHICKEN RICE CASSEROLE

Steps:

• Saute chicken breasts in olive oil until cooked, remove from pan and chop into bite sized pieces. Saute onions and add chicken pieces back to pan when onions are cooked(carmelized) Remove from pan. Pour can of soup into pan and add taco seasoning mix. Add about 1 soup can of water. heat until smooth. In a large casserole dish add soup mixture and chicken onion mixture and stir well.mix in instant rice, add about 1/2 to one cup of water. should be a little runny.fold in salsa, sour cream and 1 1/2 cups of cheese. Mix well. top casserole with the rest of the cheese.bake at 350 degrees for about 45 minutes or until rice is done. Super yummy!
• If you want a little more spice, chop jalepenos with onions, or for a lighter version substitute healthy choice soup and low fat sour cream, or lite cheese.

ZESTY CHICKEN TACO RICE SALAD

Steps:

• Cook chicken in hot oil in large skillet until lightly browned.
• Stir in broth, tomato sauce, seasoning mix, and bring to a boil.
• Reduce heat, cover, and simmer 5 minutes.
• Stir in corn and pepper, and bring to a boil.
• Stir in rice.
• Cover and remove from heat.
• Let stand for 5 minutes. Fluff with fork.
• Serve with cheese and tortilla chips.

TACO RICE-A-RONI CASSEROLE - PLAIN CHICKEN

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
• Prepare rice. Melt butter in a skillet. Add rice mixture. Sauté over medium-high heat until golden brown.
• Slowly stir in water, seasoning packet, and diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes, until the rice is tender.
• While the rice is cooking, brown ground beef in another skillet. Drain. Add taco seasoning, water, and salsa. Simmer for 5 minutes, until liquid has been absorbed. Remove from heat.
• In a large mixing bowl, combine cooked rice, taco meat, cream of chicken soup, sour cream, and black beans.
• Spread mixture into prepared pan. Top with shredded cheese.
• Bake uncovered for 30 minutes.

EASY DORITO CRUSTED TACO CHICKEN OVER MEXICAN RICE

Steps:

• Process the doritos in food processor until fine. Add the salt, pepper, garlic powder, chili powder, paprika, and cumin. Mix well. Place in shallow bowl.
• Place flour in another shallow bowl. Place beaten eggs in a third shallow bowl. Dredge each piece of chicken in the flour shaking off extra. Dredge in eggs mixture then press in Doritos mixture. Place on a plate and refrigerate 15 minutes.
• Add oil to frying pan and cook until on both sides until browned then transfer to 350 degree oven to finish the cooking about 10 minutes.
• Mix the cooked rice with 1 cup salsa. Serve the chicken cut into strips on top of rice. Top the chicken with more salsa then cheese and sour cream.

EASY TACO CHICKEN AND RICE SKILLET

Steps:

• In a large saute pan (large enough to hold the chicken and rice), saute the chicken breasts in oil, about 3 minutes on each side to brown.
• Add in chicken broth, minced garlic (if using), tomato sauce and dry taco seasoning mix. Bring to a boil, and simmer covered for 10 minutes, or until chicken is cooked, stirring occasionally.
• Add in the drained corn and bell pepper; bring to a full boil.
• Stir in rice, cover and remove from heat.
• Let stand 5 minutes, or until the rice is tender.
• Fluff with a fork.
• Sprinkle with grated cheddar cheese (if using), serve.

CHEESY CHICKEN TACO RICE

Steps:

• Add oil to large skillet and heat over medium high. Add diced chicken, 1 TBSP taco seasoning and salt and pepper to taste; saute until cooked through. Add water (or chicken broth) and remaining taco seasoning. Bring to a boil and simmer for 10 minutes. Remove from heat and add minute rice and diced velvetta cheese. Cover and let stand 10 minutes. Stir and serve.

SOUTHWESTERN CHICKEN & RICE TACO BELL VERSION

Steps:

• Bring chicken, salsa, taco seasoning mix and water to a boil in large skillet; cover.
• Simmer 10 minutes.
• Return to boil.
• Stir in rice and beans.
• Sprinkle with cheese; cover.
• Cook on low heat 5 minutes.
• Top with sour cream.
• Serve hot.
• The Zatarains gives it a little kick. If you don't like it too spicy use a mild salsa.