Ingredients
2 1/2
cups water
1 1/2
cups uncooked regular long-grain white rice
1/2
teaspoon salt
3
tablespoons finely chopped fresh cilantro leaves
2
tablespoons fresh lime juice
1
tablespoon olive oil
1
tablespoon olive oil
1
medium onion, finely chopped
1
serrano chile, seeded and diced
3
cups shredded cooked chicken
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes
1
can (4.5 oz) Old El Paso™ chopped green chiles
2/3
cup water
1
package (1 oz) Old El Paso™ chicken taco seasoning mix
Sliced avocado
Crumbled Cotija cheese
Sour cream
Lime wedges
Shredded lettuce
Preparation
In 2-quart saucepan, heat 2 1/2 cups water to boiling. Add rice and salt; cover, and reduce heat to simmering. Cook 16 to 18 minutes or until water is absorbed and rice is just tender.
In small bowl, beat cilantro, lime juice and 1 tablespoon olive oil. Stir into cooked rice; fluff with fork.
In 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Cook onion and serrano chile in oil about 6 minutes or until softened. Add chicken, beans, tomatoes, green chiles, 2/3 cup water and the taco seasoning mix. Heat to simmering; reduce heat to low. Cook 5 minutes, stirring occasionally.
Serve chicken and beans in bowls with rice and desired toppings.
