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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!
Prep Time 7 minutes
Cook Time 18 minutes
Total Time 25 minutes
Servings 6
Calories 338 kcal
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
Nutrition Facts
Chicken Taco Rice Salad
Amount Per Serving
Calories 338
Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 48mg16%
Sodium 406mg18%
Potassium 631mg18%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 4g4%
Protein 21g42%
Vitamin A 275IU6%
Vitamin C 11.7mg14%
Calcium 67mg7%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.