Chicken Taco Rice

Do you have a traditional family recipe you’d like to share with us? Send your letter and recipe to letters@saturdayeveningpost.com.

Here’s one we recently tried:

Helen in Indiana writes:
“When I was in college, my friends and I would often get together to recreate our favorite recipes from home. My friend Laura used to make her mother’s Chicken Taco Rice. It was one our favorites, and one we all continue to make for our families. The original recipe uses white rice, but I’ve been using brown rice instead, and it’s just as yummy.”

Chicken Taco Rice

(Makes 6 servings)

1 pound boneless, skinless chicken
Cooking spray or 1 to 2 tablespoons olive oil
1 can (14 ounces) low-sodium chicken stock
1 can (8 ounces) canned tomato sauce
3/4 packet of taco seasoning
1 can of corn
2 cups of instant brown rice
low-fat sour cream for topping

Heat oil or cooking spray in large frying pan over medium heat and add chicken. Cook thoroughly. Add chicken stock, tomato sauce, and taco seasoning. Stir and bring to a boil. Add corn and bring back to a boil. Add rice, stir, and cover for 7 to 10 minutes, until rice is cooked. Remove from heat, stir, and serve warm with a dollop of sour cream.

3 Comments

October 10, 2009

3 Comments ( Post a Comment )

ruza Blanc

Posted October 16, 2009 at 9:26 am | Permalink

What brown rice do you cook in 7-10minutes? All brown rice takes 50-60minutes to cook that i know. Thanks Ruza PS this recipe sounds great i will try it soon
Post Editors

Posted October 16, 2009 at 10:05 am | Permalink

We tested this recipe using Minute brown rice. It’s also good with sauteed peppers and onions. Enjoy!
Rosemary Chapman

Posted November 24, 2009 at 6:21 pm | Permalink

Do you cut up the chicken or leave it whole? I usually use brown instant rice as well.

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