Friday, April 17, 2009

Chicken Taco Rice

(There was enough to feed my family 3 times. AND I forgot to put half of the taco seasoning in so there is usually a little more spice to it.)

2 cups cooked, shredded chicken
3 cups Chicken broth
8 oz. Tomato sauce
1 pkg. Taco seasoning mix
1-1/2 Brown rice, uncooked
1/2 cup Red or Green Pepper
1 can of corn

On Hand:
Shredded cheddar cheese

Optional Ingredients:
Tortilla chips, flour tortillas, tomatoes, lettuce, salsa, etc.

Assembly Directions:
Mix everything in a large saucepan. Bring to a boil. Cover, reduce heat and simmer until rice is done (about 40-50 minutes). Remove from heat and let stand 5 minutes. Fluff with a fork.

Freezing Directions:
Allow rice mixture to cool. Place in appropriate sized containers. Seal, label and freeze.

Serving Directions:
Thaw in the refrigerator. Reheat in microwave until warm. You can also reheat it in a saucepan if you add a little bit of water before heating. Sprinkle cheese on top and serve with tortilla chips.

This is a great after school snack. Use it to make quick nachos or a filling for tacos.


  1. This was not part of a swap that I was in, but I read about it here (and the picture looked so yummy) and then I read about it on Marci's blog, so I had to try it....WE LOVED IT (even my daughter who is super picky) and it made a ton!! Definitely a new family favorite!

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  3. This looks yummy! Thanks for sharing. =D I'll have to give this a try.

    I'm following you now - I'll definitely be back. =D Would love a follow back.

    Tina "the book lady"