Chicken Tacos with Rice and Beans


  • 1 pound of boneless chicken thigh meat
  • 1 package of Frontera Garlic Pork Carnitas Slow Cook Sauce
  • 1 cup chicken stock/broth
  • 1 package of Vigo Mexican Rice
  • 1 package of La Banderita flour tortillas
  • 1 can black beans
  • ¼ cup yellow or red onion, chopped
  • ¼ cup red or green pepper, chopped
  • ½ cup shredded cheese, for garnish



  • Marinate the chicken in a quart ziplock bag with ½ of the package of sauce overnight or for at least 6 hours.
  • Heat a nonstick sauté pan over medium-high heat. Cook each side of the chicken for about four minutes each, and then remove and place on a cutting board. Let the chicken rest for about 5 minutes, and then cut it into thin strips. Return it to the sauté pan with ½ cup chicken stock/broth and put on medium-low heat. Let simmer for about 15 minutes.
  • While chicken is simmering, brown the tortillas for 30-60 seconds on each side in a nonstick pan. Wrap in a piece of aluminum foil to keep warm until ready to use.
  • Sauté onion and peppers over medium-high heat. Rinse beans with cold water twice to make sure they are rinsed well. Add them to the sauté pan along with ½ cup stock and 2 tablespoons of the Frontera sauce. Reduce heat to low, and let beans simmer for 15 minutes.
  • Bring 1 cup of water to a boil and add ½ cup of the rice mixture. Reduce heat to medium-low, cover pot and let cook for 15 minutes. Remove from heat and let rest, covered, for another 5 minutes.
  • When it is dinnertime, take a fork and run it through the pot with the rice to lightly separate the grains. This is called fluffing or forking the rice.


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