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
Prep Time
1 hr
Dificult
Medium
Servings
12
Ingredients
Instructions
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