I know, it’s been a long time since I posted a recipe, but I’ve been busy with other things and haven’t been experimenting much in the kitchen. Lucky for you, my sister-friend Deni has! She sent me this wonderful recipe last night. Though she said it tastes awesome, I have no idea, but we’re going to trust her opinion, especially since she’s learned how to cook. =)

Mexican Chicken and Rice

Prep time: 20 minutes

Cook time: 50-60 minutes

Ingredients:

2 cups long grain rice

4 cups chicken broth or water

1 ½ teaspoons salt

Add salt to liquid in sauce pan, bring to boil.

Add rice, bring back to boil, cover, simmer for 20 minutes on low.

2-3 tablespoons bacon grease

1 diced red pepper

1 diced green pepper

1 dic ed medium onion

4 cloves of garlic pressed or diced

1 ½ -2 cups diced tomatoes (or 1 can diced tomatoes 10 ounces)

In large skillet, sauté vegetables in bacon grease over medium heat until soft.  (5-7 minutes)

1 tablespoon sugar

1 can diced green chili (4 ounces)

1 can green enchilada sauce (10 ounces)

3 cups of cooked shredded chicken

Add sugar, green chili, enchilada sauce and chicken to the vegetables, allow to saute at medium-low heat for 3-5 minutes.  Salt and pepper as you prefer.  (about 1 ½ teaspoons salt and ½ teaspoons pepper)

Mix in cooked rice.  Serve with a dollop of sour cream.

(It also makes sense to top with a few black olives or slices of avocado for garnish.)