Chicken Rice Taco Toss


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All the ingredients of chicken tacos mixed with rice and served on a bed of lettuce.

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  • 1 (6.9 oz) package Rice-a-Roni chicken flavor
  • 2 Tbs. margarine or butter
  • 1 (16 oz) jar salsa
  • 1 lb. boneless, skinless chicken breasts; chopped
  • 1 C. frozen or canned corn; drained
  • 4 C. shredded lettuce
  • 1/2 c. (2 oz.) shredded cheddar cheese
  • 2 C. tortilla chips; coarsely broken
  • 1 medium tomato, chopped

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In a large skillet over medium-high heat, sauté rice-vermicelli mix with margarine until vermicelli is golden brown. Slowly stir in 2 C. of water, salsa, chicken and special seasonings. Bring to a boil. Reduce heat to low. Cover; simmer 10 minutes. Stir in corn. Cover and simmer 5 to 10 minutes or until rice is tender and chicken is no longer pink inside. Arrange lettuce on a large serving platter. Top with chicken-rice mixture. Sprinkle cheese and tortilla chips. Garnish with tomato.

Serves 6.

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