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Chicken Taco Rice

This flavorful dish is so easy to vary. It was given to me by a friend, and whenever I prepare it, I think of the amazing friendships that have helped to shape my life. —Heather Ray, Milwaukee
  • Total Time
    Prep: 15 min. Cook: 20 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch strips
  • 1 medium green pepper, chopped
  • 1/3 cup chopped onion
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) reduced-sodium chicken broth
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons taco seasoning
  • 2 cups instant brown rice
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • Optional toppings: Reduced-fat sour cream and shredded cheddar cheese


  • In a large skillet, saute the chicken, pepper and onion in oil until chicken is no longer pink. Add the broth, tomato sauce and taco seasoning. Bring to a boil. Stir in rice and corn.
  • Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Remove from the heat. Let stand for 5 minutes. Serve with toppings of your choice.
Nutrition Facts
1-1/2 cups (calculated without optional toppings): 485 calories, 12g fat (2g saturated fat), 63mg cholesterol, 1535mg sodium, 58g carbohydrate (7g sugars, 5g fiber), 31g protein.

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Average Rating:
    Aug 10, 2013


  • diligentfrog
    May 30, 2012

    I made this a couple of weeks ago. My family loved it. My husband asked me to make it again for dinner tonight!

  • ingleskt
    Apr 16, 2012

    My guys loved this! I left out the green pepper because it bothers my husband's stomach. I didn't happen to have canned broth around, so I used bouillon. It still came out great!