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Chicken Taco Rice

Our winner this month is Rachel from Gloucester, VA, with her recipe for Chicken Taco Rice. This rice is very versatile and can be used in many ways. It’s great plain with cheese melted on top. It can be used as a filling for Chicken Burritos. You can also use it to make Taco Salad or Nachos. Freeze it in individual servings for after school snacks.















Cooked, shredded chicken

2 C.

4 C.

6 C.

8 C.

10 C.

12 C.

Chicken broth

3 C.

6 C.

9 C.

12 C.

15 C.

18 C.

Tomato sauce

8 oz.

16 oz.

24 oz.

32 oz.

40 oz.

48 oz.

Taco seasoning mix

1 packet

2 packets

3 packets

4 packets

5 packets

6 packets

Brown rice, uncooked

1-1/2 C.

3 C.

4-1/2 C.

6 C.

7-1/2 C.

9 C.

On Hand Ingredients
Shredded cheddar cheese

1/2 C.

1 C.

1-1/2 C.

2 C.

2-1/2 C.

3 C.

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.

Nutritional Info:
Optional ingredients not included in the analysis.
Per Serving: 254 Calories; 5g Fat (19.7% calories from fat); 18g Protein; 32g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 821mg Sodium.
Exchanges: 2 Grain (Starch); 2 Lean Meat; 1/2 Vegetable; 1/2 Fat.