Taco chicken & riceSubmitted by: ITISSPARKTIME
2 tsp olive oil
2 cups white medium grain rice
1/2 lb chicken breast cooked & shredded
8 tbsp La Victoria red taco sauce, mild
4 tsp Lawry's taco seasoning
1 14 oz. can vegetable broth
Water to fill
1 cup frozen peas and carrots
2. To a large measuring cup add taco sauce, vegetable broth, taco seasoning and enough water to complete 4 1/4 cups of liquid. Stir until blended and add to rice and chicken.
3. Add 1 cup of peas and carrots (I prefer frozen) to mixture and bring to a boil. Cover tightly and simmer for 20 minutes on low/simmer. Turn off heat and let sit for 10 minutes.
Number of Servings: 8
Recipe submitted by SparkPeople user CRUZ2009.