Ingredients
The following ingredients have 4 Servings
- 2 1/2 cups water
- 1 1/2 cups uncooked regular long-grain white rice
- 1/2 teaspoon salt
- 3 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 serrano chile, seeded and diced
- 3 cups shredded cooked chicken
- 1 can (15 oz) Progresso™ black beans, drained, rinsed
- 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
- 1 can (4.5 oz) Old El Paso™ chopped green chiles
- 2/3 cup water
- 1 package (1 oz) Old El Paso™ chicken taco seasoning mix
- Sliced avocado
- Crumbled Cotija cheese
- Sour cream
- Lime wedges
- Shredded lettuce
Instruction
- In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
- In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
- In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
- Serve chicken and beans in bowls with rice and desired toppings.
