I’ve been craving Mexican food more than ever recently. Perhaps it’s because there’s not that many good Mexican restaurants in my immediate vicinity. I live in the middle of all of the good Asian food, but that’s about it. Don’t get me wrong, that’s definitely good enough for me…. but sometimes, I want more!
That’s why I made it at home. If I can’t find it, I’ll make it! Although, let’s be real here… I’m still not very good at this cooking thing and going out to eat is still way better than my homemade meals. I would eat out for dinner every night if I could.
But that would get expensive… and probably unhealthy. 
Here’s a recipe for a quick and easy dinner. You can add more or less of whatever ingredients you like in your tacos. Sour cream, guacamole, salsa, hot sauce… the works. Don’t let my limited kitchen cupboard stop you.
Ingredients
- 1 tbsp olive oil
- 3 boneless chicken breasts, chopped into small cubes
- salt and pepper, to taste
- 3/4 cup brown rice, uncooked
- 2 1/3 cup water
- 2 tbsp taco seasoning
- 1 tsp red cayenne pepper
- 1 tsp paprika
- 2 tsp crushed red pepper
- dash of Tabasco
- 1 can black beans, drained
- 1 cup corn
- 1 cup shredded Mexican mix cheese
- 8 soft tortillas
Directions
- Add the oil in large sauce pan and cook the chicken with salt and pepper until brown over medium high heat, about 5 minutes.
- Add the rest of the ingredients to the pan, except for the cheese.
- Bring the mixture to a boil and then reduce heat to low. Simmer for 35-40 minutes until fully cooked. If you notice the water running low, add 1/4 cup more water at a time.
- Scoop the mixture into the middle of soft tortillas. Top with cheese and serve!
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