Ingredients30 m servings 277 cals
- Heat oil in large skillet over medium-high heat. Add chicken and cook 3 minutes, stirring occasionally. Add onion and taco seasoning; cook 2 minutes more. Stir in black beans, undrained tomatoes and water; bring to a boil.
- Stir in rice. Cover, reduce heat and simmer 7 to 10 minutes or until rice is tender. Stir in 1/2 cup cheese. Sprinkle top with remaining cheese and cilantro, if desired.
Per Serving: 277 calories; 12.2 g fat; 19.6 g carbohydrates; 20.9 g protein; 56 mg cholesterol; 567 mg sodium. Full nutrition
ReviewsRead all reviews 19
My hubby has issues with elevated blood pressure. The taco seasoning in the packet is mostly salt, and other non-natural ingredients that humans should not consume like monosodium glutamate (MSG...
Quick, easy and so yummy! I flattened two BLSL chicken breasts, coated them with the taco seasoning, pan fried them in olive oil, removed them from the pan, chopped them up and covered them to ...
Very easy recipe and we loved the dish. We will be making it again, maybe with a little more spice for extra kick. This is a great addition to our "what do we do with the leftover chicken" file....
We had this for dinner last night. Instead of Rotel, I used a can of fire roasted green chiles and a can of diced tomatoes. I left out the water and made the rice on the side to mix in because I...
this was delicious. I followed the recipe exactly, wrapped it up in some tortillas and tin foil and took them camping. we heated them up on the hot coals and everyone loved it!
I boiled my chicken first, then shred it for this recipe, then used the water needed for the recipe from the boiled chicken water to add a bit more chicken flavor. I avoided the oil and just a...
This tasted great. My husband hates brown rice but it tasted so good that he went back for seconds!! The only change I made was that I used shredded pizza cheese, it was the only one I had at ho...