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Tex-Mex Chicken Tacos

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
60 min
SERVINGS
12 servings
Dinner
Tex-Mex Chicken Tacos
Ingredients
  • 4 cups water
  • 1 (16 ounce) package yellow rice
  • 5 tablespoons olive oil, divided
  • 1 pound boneless chicken, cut into 3/4-inch cubes
  • 1 (1 ounce) package chicken taco seasoning mix
  • 1 (16 ounce) can black beans, rinsed and drained
  • 1 1/2 cups shredded Mexican cheese blend
  • 1 (4 ounce) can sliced olives
  • 1 jalapeno pepper, seeded and minced
  • 12 corn tortillas
  • 1 tablespoon bacon grease
Instructions
1
Boil water in a saucepan; then introduce rice and 1/4 cup olive oil, stirring constantly. Once the liquid has reached a boil again, lower the heat to medium-low and cover the saucepan with a lid. Continue cooking until the rice is tender, taking around 20 to 25 minutes.
2
Heat a small amount of olive oil in a skillet over medium heat; cook and stir chicken along with the taco seasoning mix until the chicken is no longer pink in the center, approximately 5 to 10 minutes. Combine cooked rice with black beans, Mexican cheese blend, olives, and jalapeno pepper; cook and stir until the mixture is heated through, roughly 5 minutes.
3
Prepare a separate skillet over medium-high heat; warm tortillas in the skillet until they become pliable and easy to fold, usually 1 to 2 minutes per tortilla.
4
Fill each tortilla with about 1/2 cup of the chicken-rice mixture, folding it over to enclose the filling.
5
Heat a small amount of bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, taking around 2 to 3 minutes per side.