1 pkg (465 g) Old El Paso™ Soft Taco Kit (or Old El Paso™ Hard & Soft Taco Kit)
2/3 cup (150 mL) water
1 can (540 mL) black beans, rinsed & drained
1 medium red pepper, chopped (about 1 cup/250 mL)
1/3 cup (75 mL) sliced green onion (about 5 medium)
1/2 cup (125 mL) chopped fresh cilantro
1 1/2 cup (375 mL) shredded Cheddar cheese or Mexican cheese blend
Old El Paso™ Thick N' Chunky Salsa, guacamole and sour cream, if desired
Instructions
In medium saucepan, make rice as directed on package, omitting margarine.
Meanwhile, in non-stick skillet, heat oil over medium-high heat until hot (1-2 minutes). Add chicken and cook 3 to 5 minutes, stirring occasionally, until no longer pink. Stir in taco seasoning mix and water. Cook and stir about 5 minutes until most of liquid is absorbed.
Stir chicken mixture, beans, pepper, onions and cilantro into hot rice mixture. If necessary, cook until hot, stirring occasionally.
Warm tortillas acording to package directions. Fill each tortilla (or hard taco shell) with chicken-rice mixture. Top with cheese and taco sauce (or salsa) and sour cream or guacamole.
