10 Minute Chicken Taco Salad
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 27g||42%|
|Saturated Fat 12g||60%|
|Total Carbs 61g||20%|
|Dietary Fiber 9g||%|
|Vitamin A 11%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 boxGOYA® Yellow Rice (8 oz)
2 tbspmedium tomatoes, cored, seeded and finely chopped (about 1/8 cup)
2 tbspGOYA® Extra Virgin Olive Oil, divided
-1 tbspGOYA® Adobo All-Purpose Seasoning with Pepper
1 medium green bell pepper, chopped (about 1 cup)
1/2 medium onion, chopped
1 canGOYA® Low Sodium Black Beans, drained and rinsed or GOYA® Black Beans
1 1/2 cupshredded cheddar cheese
In a small saucepan over medium heat, bring 2 cups water to a boil. Add contents of yellow rice mix, tomatoes and 1 tablespoon oil; return water to boil. Reduce heat to low. Cook, covered, until water is absorbed and rice is tender, about 25 minutes.
TIP: Recipe inspired by our friends at Goya.
Meanwhile, heat remaining oil in medium skillet over medium-high heat. Add bell peppers and onions to skillet and cook for 3 minutes, or until vegetables are soft. Add the chopped chicken and the beans and season them with Adobo. Cook until heated through, about three minutes. Remove from heat.
In skillet with chicken and bean mixture, stir in cooked rice until combined. Mix is cheese, stirring until melted. Serve warm.
Cheesy Chicken, Beans and Yellow RiceAdd Your Comment