Grilled Chicken Tacos with Brown Rice Salsa
Ingredients
- 1 cup Mahatma® Brown Rice
- 1 ½ lb boneless, skinless chicken breasts
- ¼ cup fresh cilantro, finely chopped
- 1 cup tomatoes, diced
- ⅓ cup lime juice
- 1 tsp honey
- 1 tbsp taco seasoning
- 1 clove garlic, minced
- ⅓ cup red onion, diced
- ½ tsp salt
- 12 corn tortillas, warmed according to package directions
Instructions
With a tangy brown rice and tomato salsa, these street style chicken and rice tacos are both wholesome and delicious. Try them with avocado and cheese.
Step 1
Cook brown rice according to package directions. Cool completely. Stir together rice, tomato, red onion, lime juice, cilantro, honey, garlic and salt.
Step 2
Meanwhile, rub chicken all over with taco seasoning. Preheat grill to medium high-heat; grease grate well. Grill chicken for 5 to 7 minutes per side or until grill marked, cooked through and internal temperature registers 165˚F. Let chicken rest for 5 minutes and thinly slice.
Step 3
Assemble sliced chicken with rice salsa in warm tortillas.
Flavor Tip
Add diced jalapeño to rice salsa for spicy kick.
Taco Tuesday Inspiration
Next time your family is craving tacos or burritos, make these easy and delicious tacos filled with grilled chicken and a tasty homemade salsa featuring Mahatma® Brown Rice as a hearty addition to your meal. The whole grains are combined with diced red onions and tomatoes for a simple and savory salsa.
What’s best about tacos is that you can customize them with your favorite ingredients on top of the chicken and salsa. Pair your meal with a recipe for Mexican Rice and some homemade guacamole in a food processor with red onion, avocado, and a dash of garlic, or try our tasty Guacamole Dip with fresh mango to scoop some of your favorite chips in.
Recipe Tips
Be sure to add the rice salsa to the taco first, and the chicken on top. The juice from the chicken will be separated from the rest of the taco, and therefore won’t make the shell soggy.
Are you a fan of crispy taco shells? Try crisping them up at home by coating the tortillas in cooking oil and then laying on a baking sheet or microwave-safe dish. Arrange the tortillas so they are leaning against each other, forming taco shell shapes. Heat on one-minute intervals in the microwave or for 10 minutes at 350 degrees in the oven.
This recipe can also be converted into a simple taco salad really, just follow the same recipe and skip the tortillas! Add your choice of raw veggies like lettuce, corn, and, of course, lots and lots of cheese! Take in a container to work and eat it alongside some of your favorite tortilla chips.
Love chicken tacos? Try our Chicken Tinga and Rice Tacos recipe next.
Stay tuned to Mahatma® for all of your rice queries, such as Jasmine vs Basmati, which is best? Or learn how to make more tasty dishes like this coconut milk rice.
