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Chicken Taquitos with Mexican Rice and Beans

Chicken Taquitos with Mexican Rice and Beans

Try a Mexican favorite in your own kitchen today … your family will love the authentic flavor.

Gluten Free:
Yes
Serving Size:
6
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Stove-Top
Meal Occasion:
Appetizers & Snacks , Lunch , Dinner
Level of Difficulty:
Beginner
Rate this recipe: Rating: 4 (5 votes cast)
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Ingredients

This recipe is recommended for 6 servings
  • 2 cups shredded Cheddar and Monterey Jack cheese blend
  • 1 1/2 cups shredded cooked chicken
  • 1 teaspoon ground cumin
  • 12 corn tortillas, softened
  • 1/4 cup vegetable oil, divided
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1/4 cup diced carrot
  • 2 cloves garlic, minced
  • 3/4 cup long-grain rice
  • 1 (10-ounce) can diced tomatoes and green chiles
  • 1/2 cup water
  • 1/4 cup HERDEZ® Salsa Verde
  • 1/2 cup peas, thawed
  • 1 (16-ounce) can refried beans
  • HERDEZ® salsa verde, WHOLLY GUACAMOLE®, sour cream and queso fresco

Directions

  1. To make taquitos, in bowl, combine cheese blend, chicken and cumin; mix well. Place about 1/4 cup chicken mixture on each tortilla. Roll up tortillas tightly; secure each with wooden pick. Lightly brush rolled tortillas with 1 tablespoon vegetable oil.
  2. In large skillet, heat remaining 3 tablespoons vegetable oil over medium heat; cook rolled tortillas until lightly browned.
  3. To make Mexican Rice, in medium saucepan, heat olive oil over medium-high heat. Add onion, carrot and garlic; sauté 3 minutes. Add rice; cook and stir 1 minute longer. Stir in tomatoes, water and salsa verde.
  4. Cover saucepan; reduce heat to low. Cook 20 minutes or until all liquid is absorbed and rice is tender. Stir in peas. Let stand covered 5 minutes.
  5. Heat refried beans according to package directions.
  6. Serve taquitos with Mexican rice, warm refried beans, salsa verde, guacamole, sour cream and queso fresco.