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Taco Chicken and Rice

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Pillsbury Kitchens
Updated May 19, 2010
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Dinner ready in 20 minutes! Enjoy a fiesta of flavors with this zesty chicken and rice skillet – perfect for Mexican cuisine.

Taco Chicken and Rice

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 6
  • Servings 4
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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)

Instructions

  • Step 
    1
    Cook rice in water as directed on package, omitting margarine and salt.
  • Step 
    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.
  • Step 
    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

320 Calories
3g Total Fat
29g Protein
45g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
320
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
65mg
22%
Sodium
700mg
29%
Total Carbohydrate
45g
15%
Dietary Fiber
2g
8%
Sugars
2g
Protein
29g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
15%
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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