super quick taco chicken

How To Make super quick taco chicken

• Step 1
  Cut chicken tenders up in small bite size pieces. (I prefer chicken tenders to chicken breasts as they are much more tender and tasty.)
• Step 2
  Brown chicken in a bit of oil in a dutch oven till none of the chicken is pink anymore. Try not to overcook tho. Set aside.
• Step 3
  Add chicken broth, tomato sauce, water from the corn, and taco seasoning to dutch oven and bring to a boil for 5 minutes but not much more.
• Step 4
  Add chicken in and stir to make sure it is all covered. Then quickly stir in Minute Rice, cover and take off heat.
• Step 5
  Let set for 5 minutes. Uncover then fluff rice. It's ready to serve. I serve mine with cold apple sauce sprinkled with cinnamon and bread and butter fold overs. (I love the cold applesauce against the hot-off-the-stove taco chicken and cinnamon is a perfect complement to Mexican spices.)
• Step 6
  This can even be made ahead and frozen for later. When you go to reheat it, use a little bit of chicken broth to revitalize it. Use chicken broth if you have some you want to reheat the next day, as well.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!