Recipe: (serves 6)
For the Rice
1 Tablespoon olive oil
1 cup uncooked rice (white or brown)
1 small white onion, diced
1 1/2 cups low-sodium Chicken Broth
1 cup water
1 can (15 oz) diced tomatoes in their juices
1 teaspoon Chili Powder
1/2 bell pepper, diced (red or green)
1/2 teaspoon salt
cilantro or green onions for garnish, chopped
1. Sauté rice, onion and olive oil in skillet over medium-high heat about 5 minutes, stirring frequently until rice is just golden and onions are tender.
2. Stir in remaining ingredients except for cilantro. Heat to boiling then reduce heat to low and cover. Simmer, covered about 20 minutes, stirring occasionally until rice is tender and liquid is absorbed. {NOTE} if you choose to use brown rice the cooking time will be closer to 45-55 minutes. Season to taste. Garnish with cilantro or diced green onions.
For the tacos
12 delicious corn tortillas, small
6-8 boneless, skinless, chicken breast tenders*
salt and pepper
1/4 cup cilantro, chopped
1/4 cup Low-Sodium Chicken Broth
1/2 teaspoon Cumin
1 can (15 oz) Pinto Beans, warmed in their juices
Jack cheese, shredded for garnish
1 avocado, sliced
hot taco sauce (optional)
1. Season chicken tenders lightly with salt and pepper and place in a saute pan over medium-high heat, cook, flipping a couple times until lightly browned and to an internal temperature of 165'F, remove from heat, place in a bowl.
2. Shred chicken by pulling it apart with two forks. Sprinkle with Cumin, 1/2 of the cilantro and the chicken broth and toss to combine. Taste and adjust seasoning or add more broth as needed.
3. Warm tortillas on a warm flat grill pan. Place a few tablespoons of chicken in each tortilla, a spoonful of warm pinto beans, a sprinkle of cilantro and cheese, hot sauce and a slice of avocado.
*Edited to Add: You could also use our Crock Pot Chicken recipe for the chicken in these tacos. Delish!
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