Chicken and Mexican Rice Tacos

     I needed to make something that didn't take a long time. My taste buds called for rice and chicken, but I wanted to to do something a little different. Hey, tacos seemed like a great idea. The typical taco in my memory consist of hamburger and crushed tomatoes, lettuce, cream cheese, etc. I'm not much of a cream cheese person and neither are my boys. So, I thought, let's put together something simple that the little ones wouldn't pick apart. Chicken and Rice Tacos.
 
Here's what you will need to yield 10-12 tacos:

1 tablespoon Oil
1/2 cup diced onions
1/2 green peppers
Garlic Salt - as needed
Garlic Power - as  needed
Your choice of seasoning - as needed
Poultry Seasoning - as needed
2 tablespoon Italian Dressing
1 Pack of Yellow Mexican Rice (or Mexican rice of your choice)
1 box of tacos 
1 lb Boneless Chicken Strips

Reserve at least three burners stove top.

In a skillet on the first burner, you will put the diced onions and peppers in oil to cook. Reduce to simmer. Sprinkle a dash of garlic powder on top. Cover.

In a second pan, place oil and rinsed chicken strips to fry. I placed a little water in the pan with the oil to keep the chicken from turning brown. This will keep the chicken light in color once it is done. Season chicken with garlic salt, garlic powder, poultry seasoning, and Italian dressing for added flavor. Reduce heat.

In a third pot, cook your yellow Mexican rice as directed.

Place your tacos on a flat cooking tray in the oven for 5 minutes. I cooked it on 350 degrees to warm them to a light toast. Don't leave them any longer than that. They will burn.



After the rice, the chicken, and the onions and peppers are cooked, you can start building your tacos.

Enjoy!