Easy Tex-mex Chicken Tacos

Ingredients

• Servings: 12
• 4 cups water
• 1 (16 ounce) package yellow rice
• 5 tablespoons olive oil, divided (optional)
• 1 pound boneless chicken, cut into 3/4-inch cubes
• 1 (1 ounce) package chicken taco seasoning mix
• 1 (16 ounce) can black beans, rinsed and drained
• 1 1/2 cups shredded mexican cheese blend
• 1 (4 ounce) can sliced olives
• 1 jalapeno pepper, seeded and minced
• 12 corn tortillas
• 1 tablespoon bacon grease

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
• heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. mix rice, black beans, mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
• heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
• fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
• heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.