Quick and full of flavor, you can adjust heat by removing the seeds from jalapeno. Garnish tacos with chipotle ranch, salsa verde, and avocado. I make the chipotle ranch with fat free sour cream to save a bit of calories.
Ingredients
- water: 4 cups
- yellow rice: 1 pack (16 ounce pack)
- olive oil: 5 Tbsp (divided, optional)
- boneless chicken, cut into 3/4-inch cubes: 1 pound
- chicken taco seasoning mix: 1 pack (1 ounce pack)
- black beans: 1 can (16 ounce can, drained)
- ½ cups shredded Mexican cheese blend: 1 piece
- olives: 1 can (4 ounce can, sliced)
- jalapeño pepper: 1 piece (minced)
- corn tortillas: 12 piece
- bacon grease: 1 Tbsp
Metric Conversion
Stages of cooking
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Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
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Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
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Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
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Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
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Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.
