Ingredients
1
tablespoon vegetable oil
1
lb boneless skinless chicken breasts, cut into 1-inch cubes
1
cup uncooked converted white rice
1
package (1 oz) Old El Paso™ taco seasoning mix
1 3/4
cups water
4
Old El Paso™ Soft Tortilla Bowls
1
cup guacamole
1
cup shredded lettuce
1
cup sour cream
Preparation
In 10-inch skillet, heat oil over medium heat. Cook chicken in oil 2 to 3 minutes or until chicken is just starting to brown. Stir in rice, taco seasoning mix and water. Cover; reduce heat to medium-low. Cook about 15 minutes or until liquid is absorbed, rice is tender and chicken is no longer pink in center.
Meanwhile, heat tortillas as directed on package. Divide chicken mixture among tortillas. Top with Toppings.
