Ingredients
12
12 servings
- •4 cups water
- •1 (16 ounce) package yellow rice
- •5 tablespoons olive oil, divided (Optional)
- •1 pound boneless chicken, cut into 3/4-inch cubes
- •1 (1 ounce) package chicken taco seasoning mix
- •1 (16 ounce) can black beans, rinsed and drained
- •1 ½ cups shredded Mexican cheese blend
- •1 (4 ounce) can sliced olives
- •1 jalapeno pepper, seeded and minced
- •12 corn tortillas
- •1 tablespoon bacon grease
Instructions
- Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
- Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
- Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
- Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.
Nutritional Facts
Per 12 servings
- Calories: 393
- Carbohydrate: 49g
- Fat: 14g
- Fiber: 5g
- Protein: 19g
- Sugar: 1g
Related Recipes
Tex Mex Stir Fry
Easy Tex-Mex Fried Chicken
Tex-Mex Pantry Casserole
Tex-Mex Mini Taco Bites
Tex-Mex Chicken Casserole
California Fresh Mex Tacos
"Skinny" Chicken Tacos
Mini Chicken and Corn Tacos
Chicken Tacos
Mexican Casserole
Grilled Tex-Mex Fish Tacos
