Taco Chicken and Rice

Dinner ready in 20 minutes! Enjoy a fiesta of flavors with this zesty chicken and rice skillet – perfect for Mexican cuisine.

  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 4

Ingredients

2
cups uncooked instant rice
2
cups water
1
(1 1/4-oz.) pkg. 40% less-sodium taco seasoning mix
1
lb. precut chicken breast strips for stir-frying
1
(14 1/2-oz.) can diced tomatoes, undrained
1/8
teaspoon ground red pepper (cayenne)
  • 1 Cook rice in water as directed on package, omitting margarine and salt.
  • 2 Meanwhile, place 2 tablespoons of the taco seasoning mix in plastic bag or medium bowl. Add chicken; seal bag and shake or stir to coat well.
  • 3 In large nonstick skillet, combine chicken, tomatoes, ground red pepper and remaining taco seasoning mix; mix well. Bring to a boil. Reduce heat to medium-low; cover tightly and simmer 8 to 10 minutes or until chicken is no longer pink, stirring once. Serve over rice. If desired, top with nonfat sour cream and chopped fresh cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    320
    (
    Calories from Fat
    25),
    % Daily Value
    Total Fat
    3g
    3%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    65mg
    65%;
    Sodium
    700mg
    700%;
    Total Carbohydrate
    45g
    45%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    29g
    29%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    2 1/2 Starch; 2 1/2 Other Carbohydrate; 1 Vegetable; 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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