1. In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
3. To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
4. Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
5. Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
6. Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.
Serve-Withs, If Desired: Daisy Squeeze Sour Cream, Chopped fresh cilantro leaves and lime wedges
- 11 g Total Fat
- 2 g Saturated Fat
- 0 g Trans Fat
- 80 mg Cholesterol
- 910 mg Sodium
- 41 g Potassium
- 41 g Total Carbohydrate
- 5 g Dietary Fiber
- 2 g Sugars
- 35 g Protein
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Nutritional Information
- 11 g Total Fat
- 2 g Saturated Fat
- 0 g Trans Fat
- 80 mg Cholesterol
- 910 mg Sodium
- 41 g Potassium
- 41 g Total Carbohydrate
- 5 g Dietary Fiber
- 2 g Sugars
- 35 g Protein
Directions
1. In large resealable food-storage plastic bag, mix taco seasoning mix and red pepper. Add chicken to bag; seal, and shake to coat chicken evenly.
2. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, turning once, until browned on both sides. Remove chicken from skillet; cover to keep warm.
3. To same skillet, add Rice Mixture ingredients; heat to boiling. Cover; reduce heat to medium-low. Simmer about 15 minutes or until liquid has been reduced by about half. Stir mixture thoroughly; place chicken on top of rice.
4. Cover; continue cooking 12 to 15 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F), and rice is tender. Remove chicken to cutting board; cut at angle into 1/2-inch slices; return chicken to skillet.
5. Meanwhile, in mini food processor or blender, place Cilantro-Lime Topping ingredients; blend until smooth, scraping down sides of blender as necessary. Transfer mixture to small resealable food-storage plastic bag, and cut corner off one end; squeeze on top of sliced chicken and rice before serving.
6. Garnish with chopped cilantro and lime wedges. Serve any remaining topping with chicken and rice.
Serve-Withs, If Desired: Daisy Squeeze Sour Cream, Chopped fresh cilantro leaves and lime wedges