Easy Tex-Mex Chicken Tacos
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
46
Spice
54
Sweetness
52
Sourness
33
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
4 cups
Water450 g
Yellow Rice (package)5 tbsps
Olive Oil (divided optional)110 g
Olive (can sliced)1 tbsp
Bacon (grease)Directions:
1
Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil
2
Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes
3
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes
4
Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes
5
Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla
6
Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling
7
Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side