Mexican Rice & Chicken Tacos
Easy
< 20 Minutes
Serves 6
Mexican Rice & Chicken Tacos
Ingredients
Method
Preheat oven to 180C fan forced. Remove tacos from packaging, leaving the provided 'wedge' in centre of shells. Place taco shells slightly apart on a baking tray, put into oven and heat for 5 - 10 minutes or until hot.
To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Remove meat from chicken and shred.
Tip: For a vegetarian option, replace the chicken with 3 cups chopped blanched vegetables.
Heat oil in a frying pan over medium-high heat. Add taco seasoning and onions, cook for 1-2 minutes until soft. Add the water and stir to dissolve the seasoning. Add chicken, cover, cook, shaking pan often for 3-5 minutes until chicken warmed through. Add hot rice and toss to combine.
Spoon chicken and rice mixture among the taco shells. Top with lettuce, tomato, salsa, sour cream and guacamole. Serve.
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Mexican Rice & Chicken Tacos
Easy
< 20 Minutes
Serves 6
N/A
Ingredients
Method
Preheat oven to 180C fan forced. Remove tacos from packaging, leaving the provided 'wedge' in centre of shells. Place taco shells slightly apart on a baking tray, put into oven and heat for 5 - 10 minutes or until hot.
To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Remove meat from chicken and shred.
Tip: For a vegetarian option, replace the chicken with 3 cups chopped blanched vegetables.
Heat oil in a frying pan over medium-high heat. Add taco seasoning and onions, cook for 1-2 minutes until soft. Add the water and stir to dissolve the seasoning. Add chicken, cover, cook, shaking pan often for 3-5 minutes until chicken warmed through. Add hot rice and toss to combine.
Spoon chicken and rice mixture among the taco shells. Top with lettuce, tomato, salsa, sour cream and guacamole. Serve.