Thursday, July 30, 2015

ZESTY CHICKEN TACO RICE SALAD

1 lb boneless chicken breast, cut into strips then into bite-size pieces
2 tbsp olive or coconut oil
1 can (13 3/4-oz) ready-to-serve chicken broth
1 can (8-oz) tomato sauce
1 packet taco seasoning mix
1 can whole kernel corn, drained
1 small red pepper, cut into thin strips
1 small green pepper, cut into thin strips
1 1/2 cups quick rice
1/2 cup shredded cheddar cheese
Tortilla chips for serving

Heat oil in a large skillet; add chicken and cook, stirring, until browned; add broth, tomato sauce and taco seasoning. Bring mixture to a boil. Reduce the heat to low, cover and simmer 5 minutes.

Add the corn and peppers; bring to a full boil.

Stir rice into the skillet, cover and remove from the heat. Let stand 5 minutes; fluff with a fork.

Sprinkle cheese overall and serve with the chips.


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