Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Yummy Chicken And Rice Tacos
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- #123939
The rice inside the tacos is a fun change from your typical tacos and the recipe is very flexible so you can change things up however you like.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound chicken breast
1 tablespoon vegetable oil
2 cups water
1 cup mild salsa
1 package taco seasoning
2 cups instant rice (uncooked)
8 tortilla shells
directions
Heat oil in a skillet. Add chicken; cook until lightly brown. Stir in water, salsa, and seasoning mix. Heat to a boil and stir in rice; cover.
Remove from heat and let stand five minutes. Spoon into tortillas and top with shredded cheese. Serve with a side of tortilla chips and salsa.
added by
SousChefJulie
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
August 4, 2012
If you've read my reviews you know I typically don't cook with a lot of packaged ingredients like taco seasoning, etc. I really needed a simple recipe for a busy weeknight - but it had to also fill us up. I really enjoyed this and thought of lots of ways it could be varied to make again and change it up a little. You can add in lots of things like chopped green chiles, refried beans or black beans, change the salsa flavors (green salsa!). You can serve it in hard or soft taco shells - we used hard tacos. A couple of notes, however: The directions assumes the chicken is chopped/diced (never tells you to do that). Also, the rice needed more liquid, but that might vary by the brand of instant rice you use and how watery the salsa is, so keep an eye on that. Lastly, if you use a non-stick skillet you don't need a full tablespoon of oil so you can cut a few grams of fat that way.