Easy Tex-Mex Chicken Tacos

Method5 steps · about 50 min

1. 1

   Step 1: Bring water (4 cups) 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.

   Simmer Rice · 25 minUses 4 cups water · 1 (16 ounce) package yellow rice · 1/4 cup olive oil (4 tablespoons) for rice

2. 2

   Step 2: Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken (1 pound) and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend (1 ½ cups), olives, and jalapeno pepper (1) into chicken; cook and stir until heated through, about 5 minutes.

   Uses Remaining 1 tablespoon olive oil for chicken · 1 pound boneless chicken, cut into 3/4-inch cubes · 1 (1 ounce) package chicken taco seasoning mix · Cooked yellow rice · 1 (16 ounce) can black beans, rinsed and drained · 1 ½ cups shredded Mexican cheese blend · 1 (4 ounce) can sliced olives · 1 jalapeno pepper, seeded and minced

3. 3

   Step 3: Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.

   Uses 12 corn tortillas

4. 4

   Step 4: Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.

   Uses Warmed pliable corn tortillas · About 1/2 cup filling per tortilla

5. 5

   Step 5: Heat bacon grease (1 tablespoon) in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.

   Fry each side 2–3 minutes · 6 minUses Filled folded tortillas · 1 tablespoon bacon grease