Tacos Dorados Recipe with Rice and Beans
Baked instead of fried, these hearty tacos dorados are filled with white rice, chicken, beans and served with an avocado cream for dipping.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mahatmarice.com.
Cooking tools:
- Food processor
- Oven
- Saucepan
- Stove
- Baking sheet
- Parchment paper
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Pastry brush
- Spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- #Tacos Dorados:#
- 1 cup Mahatma® White Rice
- 1/3 cup canola oil, divided
- 1 onion, diced
- 3 cloves garlic, minced
- 2 Tbsp canned chipotles in adobo, finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups reduced sodium vegetable broth
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup Monterey Jack cheese, shredded
- 1 cup Cotija cheese, crumbled
- 16 medium corn tortillas, warmed
- 2 cups rotisserie chicken, shredded
- #Avocado Cream:#
- 2 ripe avocados, halved, pitted and peeled
- 1 cup sour cream
- 1/4 cup lime juice
- 1/2 tsp ground cumin
- 2 Tbsp fresh cilantro leaves
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