Chicken Tacos with Spanish Rice Recipe







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Chicken Tacos with Spanish Rice

Name: Kim Cytryszewski
Base: Cherry Point
Recipe: 2 or 3 boneless/skinless chicken breasts 1 small can of diced (Italian Herb)tomatoes 14/16oz. 1 140z. can of chicken broth 3 chicken bouillon cubes 1 small onion (cut) 1 small green bell pepper (cut into strips) 3 tbs of oil 1 cup of water 3 cups of minute rice garlic, salt and pepper to taste I use frozen chicken breasts, but you do not have to. Mix all together in crock pot and cook on high for about 6 to 7 hours if using frozen chicken or about 5 if not. When finished cooking, spoon out about three cups of the broth from the crock pot. In a saucepan, bring the broth to a boil and add the minute rice. Let stand for about 5 minutes. Drain the cooked chicken and serve with taco shells, lettuce and cheese.