Chicken and Zucchini Tacos With Seasoned Rice And Black Beans

Chicken Zucchini Tacos

Today's recipe was concocted while I was grocery shopping on Monday for vegetables to make a pasta salad. I had a zucchini squash left and thought I would slice it up with some onions for tacos. Top them with some cheese and salsa and you have a meal for the evening.

After I tweeted the photo I made some people hungry so I thought I would share the recipe.

What you need for the tacos:
2 chicken breast halves sliced into 2 inch long strips about 1/4 inch thick all the way around
1/2 a large red onion sliced thin
1 medium to large zucchini sliced into 2 inch long strips about 1/4 inch thick all the way around
Adobo seasoning
Ground red pepper
1 tablespoon of olive oil
Corn tortillas
Sargento's Mexican cheese blend
Trader Joe's Pineapple Salsa (or salsa of your choice)

Heat the oil on medium high heat and toss in the chicken. When you start to see the chicken browning, season with the adobo. Stir the chicken, as it will stick to the pan, and toss in the zucchini slices. Season with a little more adobo and sprinkle as much or as little ground red pepper as you would like, this is optional. When you see the zucchini and chicken have started to release their juices, toss in the onions an cook the mixture till the onions have softened and the juices have started to cook off.

Heat tortillas in a non-stick skillet on both sides. Stack 2 tortillas, top with the chicken and zucchini mixture, sprinkle with some cheese and top with the salsa. You can also add slices of avocado if they are ripe and available at your local grocer. This should make about 8-10 tacos depending on the size of the chicken breast and zucchini you use.

Seasoned Rice
What you need for the rice:
Rice cooker if you have one, if not you can cook this on the stove top, but you have to watch it carefully
1-14 oz can of tomatoes diced
2 Sazón Natural and Complete packets (This version of Sazón is lower in sodium for those of us watching our salt intake)
1 tablespoon of butter
2 cups of white or brown Jasmin rice (Jasmin rice has this delicious fragrance as it cooks, one of my favorite rices to use)
1 1/2 to 3 cups of water (remember it is 1 cup of water to one cup of white rice or 2 cups of water to 1 cup of brown rice)

Cooking with the rice cooker:
Add the rice to the rice cooker pot and rinse the rice. You will really want to do with this brown rice so you can pick out the bits of husk that might have made it into your bag of rice. Drain the water and add the butter, can of tomatoes (juice included) and the Sazón, stir then add the water. Set your rice cooker and when you here that spring action you know your rice is done. Give it a stir and serve.

Cooking on the stove top:
In a skillet, heat the skillet on a medium high heat and add the butter and rice, cooking until you see the white rice start to change from an opaque white to a more bright white, or your brown rice starts to turn a bit darker. Add your can of tomatoes, simmer for about 5 minutes then add your Sazón and water. Stir and cover, cooking on a medium to high heat until it starts to bubble. Reduce heat to medium and cook the rice till it is tender. When the rice is done, stir and serve.

For the black beans, most brands are already seasons so you just need to heat and serve. If not, add a teaspoon of ground cumin and 1/8 teaspoon of ground red pepper to one can of beans, heat and serve.



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