Soft tortilla tacos filled with a hearty mix of Mexican rice, beans, avocado and sour cream.
Ingredients
Method
1 pack Tilda Spicy Mexican Steamed Basmati Rice
1 tbsp. olive oil
1 onion, finely sliced
1 red chilli, finely sliced
2 chicken breasts, sliced
1 can kidney beans, drained
Small handful coriander, chopped
1 pack Taco Shells (12 per pack)
1 Avocado
1 small pot sour cream
Salt and pepper to season
- Heat the oil in a pan and fry the onion and chili for 3-5 minutes
- Add the chicken and fry on a high heat until browned and cooked
- Heat the Tilda Mexican Chilli & Bean Steamed Basmati Rice in the microwave and add to the chicken mix with the kidney beans and coriander. Heat through thoroughly and season to taste
- Serve in warmed Taco shells topped with the avocado and sour cream
