Chicken Tacos and Mexican Rice

February 1, 2011 at 2:10 pm | Posted in Uncategorized | Leave a comment

Last week while I was at my parents house I made dinner a couple of nights for them. One night I decided to try something new from my Cooking Light Magazine. We made Chicken Tacos with some mexican rice and black beans. The tacos were pretty good, but could have used a bit more spice. I think with the addition of some salsa or hot sauce they would have been better. We will try them again. The rice was a big hit. It was a little spicy but everyone seemed to like it.

Chicken Tacos

Mexican Rice

2 Tsps Butter

1/2 cup chopped onion

2 minced garlic cloves

1 can original Rotel

14 1/2 oz chicken broth

1 1/4 cups long grain rice

Directions:

Melt 2 teaspoons butter in a large nonstick skillet over medium-high heat; add chopped onion and minced garlic. Sauté 5 minutes. Stir in 1 1/4 cups long-grain white rice; sauté 1 minute. Add Rotel Tomaotos and chicken broth. Bring mixture to a boil; cover, reduce heat, and simmer 20 minutes.

 

 

 

 

 

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