Wednesday, March 7, 2012

Chicken Tacos and Mexican Rice

I love Mexican food.    My family is not as crazy about it as I am.  So when I do make it, I try to make it interesting for the kids with lots of options for them to customize to their liking.
Yesterday I found this recipe for Chicken Taco meat in the slow cooker.  It was sooo good.  I gave the kids the choice of making their own tacos, a burrito bowl or taco salad.  I put out shredded cheese, sour cream, lettuce, salsa and shells.  You can add whatever else you like to your table.  It's a fun, messy but delicious meal.  The best part is, most of the ingredients are things that you likely already have on hand.  You can click on the recipe name to take you to the source and for easier printing.

source: food.com
Slow Cooker Chicken Tacos
  • 3 tablespoons taco seasoning 
  • 1 cup chicken broth
  • 1 lb boneless skinless chicken breast 
  • 1 small onion chopped (my add)
  • 1 or 2 minced garlic cloves (my add)
  1. Dissolve taco seasoning into chicken broth.
  2. Place chicken breasts in crock pot and pour chicken broth over.
  3. Cover and cook on low for 6-8 hours.
  4. With two forks, shred the chicken meat into bite-size pieces.
  5. To freeze, place shredded meat into freezer bags with the juices.
  6. Press out all the air and seal.
     
I always make my own taco seasoning now so that I can avoid MSG.  Here's the recipe I used.

Taco Seasoning Mix
  • 1 teaspoon chili powder
  • ½ teaspoon dried red pepper , Crushed
  • ¼ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon cornstarch
  • ½ teaspoon cumin , Ground
The original recipe calls for dried onion and garlic powder both.  I don't like those when I have the fresh stuff.

And finally, the best rice ever.  I've been making this for a while and always make more than we need so that I can have plenty of leftovers.
source:  allrecipes.com

  • 3 tablespoons vegetable oil (I always use less-more like 2tbs)
  • 1 cup uncooked long-grain rice
  • 1 teaspoon garlic salt (I use real garlic so add 1/2 tsp of salt if you decide to use real garlic too)
  • 1/2 teaspoon ground cumin
  • 1/4 cup chopped onion
  • 1/2 cup tomato sauce (I sometimes substitute salsa or you can even use plain spaghetti sauce)
  • 2 cups chicken broth
  • (I also add a cup of corn)

Directions

  1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
  2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork. 
 
So there you go!  I hope that you enjoy this meal as much as we do.

I know there aren't any green veggies, but you can load up on the lettuce ;)
 
 

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