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
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.)