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Chicken Tacos and Mexican Rice Recipe

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This recipe for Chicken Tacos and Mexican Rice is from Family Recipes: Holmes & Armentrout Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Tacos:
3 chicken breast or 1 lb tenders, uncooked
1/2 pkg taco seasoning mix
8 ounces Pace Picati sauce
1 pack flour tortilla shells
Lettuce, Cheese, Sour Cream, Tomatoes (diced), to garnish

Mexican Rice:
3 Tbsp olive oil
1 cup white rice, uncooked
1 tsp minced garlic
1/2 tsp salt
1/2 tsp cumin
1/2 cup tomato sauce
14 ounces chicken broth
3 Tbsp cilantro
Directions:
Directions:
Tacos:
Place chicken, taco mix, and salsa in large skillet. Stir to combine. Heat over med heat until bubbly. Reduce heat to low, cover, and simmer until chicken will shred easily with a fork and sauce is thickened. Shred chicken and keep warm.

Mexican Rice:
Heat oil in a large saucepan over med heat. Add rice and gently stir until rice begins to brown. Add garlic, cumin, and salt, and stir until golden. Add tomato sauce, chicken broth, and cilantro. Turn heat to med high and bring to a boil. Cover and simmer for 20 mins, or until rice is tender.

Heat tortillas on a plate, covered with a dampen paper towel, in microwave for 30 seconds. Divide taco mixture among each shell. Garnish. Serve with Mexican Rice.

 

 

 

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