Chicken Taco Rice

Do you have a traditional family recipe you’d like to share with us? Send your letter and recipe to [email protected].

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.