Crispy Chicken Tacos with Chili Spiced Rice

Quick, easy and delicious. Before there was Mexican chain restaurants my favorite Mexican diner served this simple (and fairly low in calories) combination for a dinner special along with a cup of spicy vegetable bisque. My family used to eat at that restaurant at least once a month until the owner’s retired. I ended up becoming good friends with one of the waitresses there for about 20 years after the restaurant closed.

Chicken Tacos with Mexican Rice

4 whole boneless and skinless chicken breasts, cut into pices
2 teaspoons salt
2 teaspoons cumin
2 teaspoons chili powder
2 tablespoons olive oil
1 package crisp taco shells
2 cups shredded lettuce
2 cups fresh salsa
1 1/2 cups grated Cheddar or Monterrey Jack cheese
1 cup long-grain rice
2 cups chicken broth
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon salt

1. In a saucepan add rice, chicken broth, chili powder, and cumin and bring to a boil. Reduce heat to simmer and cover rice and let cook for about 20 minutes. Cook chicken while rice is finishing.

2. Season chicken with salt, cumin, and chili powder. Heat olive oil in frying pan and add chicken and cook for about 10 minutes, or until chicken is done.

3. Allow guests to stuff taco shells with chicken, lettuce, fresh salsa and grated cheese. Serve with chili spiced rice.

Servings: 6

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