From: Tilda Kitchen
Soft tortilla tacos filled with a hearty mix of Mexican rice, beans, avocado and sour cream.
This recipe uses:
Spicy Mexican Long Grain Rice 250g
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
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