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Receta Tex-Mex Tacos
by Beth Roan

Tex-Mex Tacos

Rice, corn, chicken and some spice. Serve alone or in tortillas.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Mexico Mexican
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • 1 Tbs Vegetable Oil
  • 1 Onion, chopped
  • 1 clove Garlic, minced
  • 1 Tbs Chili Powder
  • 1 Tbs Fresh Oregano, finely chopped
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Rice, uncooked
  • 2-1/2 cups Tomato Juice
  • 1 can Black Beans
  • 1 cup Corn
  • 1/2 cup Ketchup
  • 2 Tbs Fresh Cilantro, chopped
  • 2 Tbs Lime Juice
  • 12 oz Chicken Breast, cooked
  • 1/2 cup Colby Jack Cheese, shredded
  • 12 Corn Tortillas

Direcciones

  1. Heat vegetable oil in a deep skillet set over medium heat.
  2. Add the onion, garlic, chili powder, oregano, salt, and pepper.
  3. Cook for 4 minutes.
  4. Stir in the rice and tomato juice and bring to a boil.
  5. Reduce heat to low and cover tightly.
  6. Cook for 20 minutes or until rice is cooked.
  7. Fluff rice with a fork and increase heat to medium.
  8. Stir in beans, corn, and Ketchup.
  9. Cook until heated through, about 5 minutes.
  10. Stir in fresh herb and lime juice.