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Easy Tex-Mex Chicken Tacos

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Easy Tex-Mex Chicken Tacos




    Ingredients :

  • 4 cups water
  • 1 (16 ounce) package yellow rice
  • 5 tablespoons olive oil
  • divided (Optional)
  • 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?½ cups shredded Mexican cheese blend
  • 1 (4 ounce) can sliced olives
  • 1 jalapeno pepper
  • seeded and minced
  • 12 corn tortillas
  • 1 tablespoon bacon grease
  • Methods :

  • 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.
  • 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.
  • Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
  • Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
  • Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.
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