Ingredients

• 4 cups water
• 1 (16 ounce) package yellow rice
• 5 tablespoons olive oil, divided (optional)
• 1 pound boneless chicken, cut into 3/4-inch cubes
• 1 (1 ounce) package chicken taco seasoning mix
• 1 (16 ounce) can black beans, rinsed and drained
• 1 1/2 cups shredded Mexican cheese blend
• 1 (4 ounce) can sliced olives
• 1 jalapeno pepper, seeded and minced
• 12 corn tortillas
• 1 tablespoon bacon grease

Instructions

1. Bring water to a boil in a saucepan; add rice and 1/4 cup olive oil. Bring liquid back to a boil, reduce heat to medium-low, cover saucepan, and simmer until rice is tender, 20 to 25 minutes.
2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir chicken and taco seasoning mix until chicken is no longer pink in the center, 5 to 10 minutes. Mix rice, black beans, Mexican cheese blend, olives, and jalapeno pepper into chicken; cook and stir until heated through, about 5 minutes.
3. Heat a separate skillet over medium-high heat; warm tortillas in skillet until pliable, 1 to 2 minutes per tortilla.
4. Fill each tortilla with about 1/2 cup chicken-rice mixture, folding tortilla over filling.
5. Heat bacon grease in a skillet over medium heat; fry the filled tortillas until crispy, 2 to 3 minutes per side.