SunRice

Mexican Rice & Chicken Tacos

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Prep time

5min

Cook time

20min

Enjoy Mexican cuisine at home with this rice and chicken tacos recipe! This recipe is easy to make and only takes 15 minutes to cook, a perfect simple meal.

SunRice Long Grain White Rice

SunRice Long Grain White Rice

Long Grain Rice is your go to grain for a versatile dish. It has long slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking SunRice White Long Grain Rice is a perfect partner to a stir-fry, casserole or a stew. For something more adventurous, try a spicy jambalaya from the deep south of the United States. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 6 people. Amended serving sizes for 1, 2, 4, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice Steamed White Rice

  • 8 Taco Shells

  • 1 Small Barbecued Chicken

  • 1 tbsp Olive Oil

  • 30 g Taco Seasoning

  • 4 Green Onions (chopped)

  • cup Water

  • 4 leaf Iceberg Lettuce (shredded)

  • 2 Tomatoes (diced)

  • ¾ cup Tomato Salsa (to serve)

  • ¾ cup Sour Cream (to serve)

  • ¾ cup Guacamole

Long Grain

White long grain rice is your go to grain for a versatile dish. It has long, slender grains, that when cooked, remain separate. This results in a light and fluffy rice that absorbs the flavours of your cooking. It is the perfect partner to a stir-fry, casserole or a stew.

Characteristics

Fluffy

Fluffy

Longer Grains

Longer Grains

Light

Light

Photo of Mexican Rice & Chicken Tacos

Method

  • Preheat oven to 180C fan forced. Remove tacos from packaging, leaving the provided 'wedge' in centre of shells. Place taco shells slightly apart on a baking tray, put into oven and heat for 5 - 10 minutes or until hot.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet. Remove meat from chicken and shred.

    Tip: For a vegetarian option, replace the chicken with 3 cups chopped blanched vegetables.

  • Heat oil in a frying pan over medium-high heat. Add taco seasoning and onions, cook for 1-2 minutes until soft. Add the water and stir to dissolve the seasoning. Add chicken, cover, cook, shaking pan often for 3-5 minutes until chicken warmed through. Add hot rice and toss to combine.

  • Spoon chicken and rice mixture among the taco shells. Top with lettuce, tomato, salsa, sour cream and guacamole. Serve.

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