Recipe: Southwestern Chicken Taco
Something that I always keep stocked in my pantry are side dishes. Boxes and bags of pasta, rice, potatoes, you name it – if it’s a side dish it’s on the shelf. I love the ease and versatility of a box of specialty pasta – you can toss some chicken chunks and broccoli in, serve a lovely piece of halibut atop a bed of rice with some mixed veggies, or bake it with some carrots, snow peas, and crunchy wonton strips… YUM!
I am happy that there is an all natural product that feeds my need for ease when it comes to dinner. Farmhouse is known for not only real ingredients like real butter, pasta (not “macaroni”), and spices, but they are also known for the benefits they give to our planet. They focus on reducing pollution and recycling anything possible, but also for providing jobs in rural America. The rice is grown in Arkansas and Minnesota and packaged in Idaho, giving a way of life to American farmers instead of purchasing ingredients overseas.
Ok enough of that – the important thing – YUMMY. Like seriously delish. The sauce is super creamy and not watery at all. The pasta is tender and no rubbery taste or texture. And EASY, omg so simple – you basically mix it all in a saucepan and let it simmer. That’s it.
I love the basic dinner of baked chicken breast, asparagus with a little butter, and Farmhouse Fettuccine. I have my basics covered (so that brownie afterward doesn’t feel so guilty!) I also love this quick and easy recipe using Farmhouse rice:
Southwestern Chicken Tacos
- 2lbs Chicken Breast cut into large chunks and dredged in flour
- 1 stick of butter
- Farmhouse Mexican Rice with required ingredients (substitute 1c of salsa for the tomatoes)
- 1/2c black beans
- 1/2c can of corn
- Tortillas – flour or corn (small ones)
- Shredded cheese
- Sour cream, cilantro, guacamole (optional)
Bake or slow cook chicken breasts – if baking set oven to 365, melt butter on stove or microwave, place chicken in 9×13 pan and pour melted butter on top. Bake for 40 minutes or until cooked through. For slow cooker: Cut chicken and butter into chunks and slow-cook to cooker’s directions (usually 3-4 hours on high)
Shred chicken with forks or cut into small chunks when fully cooked. Cook rice per package instructions. Rinse corn and black beans and mix into rice. simmer on low. Mix chicken and rice together and serve on warm flour or corn tortillas and toppings!
If you don’t want to cook the chicken you can use canned, but I personally prefer the fresh stuff 🙂
While supplied with the item(s) reviewed, I was not otherwise compensated for this post. All opinions expressed are my own.