Sometimes I can be so brave when it comes to being in the kitchen. The first time I made this Chicken Taco Rice Salad we were having friends over for dinner – ahh! Who makes a dish they’ve never prepared for guests? [Me] On top of that, there are peppers and my one friends doesn’t even like peppers. Well, I went for it anyway and everyone loved it. Steve even said we should incorporate it into our regular meals and have it as often as twice a month! Wahoo – another great recipe!
Chicken Taco Rice Salad
This Chicken Taco Rice Salad is an easy weeknight meal that the whole family will love! Serve it atop corn chips, sprinkled with fresh cheddar cheese and you've got an out of this world dinner!
Ingredients
- 1 lb. chicken breast cooked and shredded
- 1 can chicken broth
- 1 can 8 oz. tomato sauce
- 1 pkg. taco seasoning
- 1 can 12 oz. corn, drained
- 1 med green pepper diced
- 1 1/2 c. rice
- Shredded cheddar cheese
- Fritos corn chips
Instructions
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Cook chicken in sauce pan until brown. Cover with chicken broth, tomato sauce, and taco seasoning. Bring to a boil.
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Reduce heat and simmer for five minutes. Add corn and peppers. Bring to a boil.
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Bring to a boil. Stir in rice and let set for five minutes. Top with cheese and serve with corn chips.
Recipe Notes
Adapted from My friend, Amanda
Linda
Did you use instant rice? If not what type did you use? Thanks
Yvonne
Great question, I just cooked white rice separate from the chicken & then added it – you can use whichever rice your family likes whether that be instant or not, either will work!