|
Spanish Rice Recipe
1 14 1/2 oz. can stewed tomatoes
1 1/2 C. chicken broth
1 1/4 C. uncooked white long-grain rice
1 T. butter
2 t. chili powder
3/4 t. oregano
1/2 t. garlic salt
In a saucepan, combine all ingredients. Bring to boil; reduce heat. Cover and
simmer 25 min. or until rice is tender. Garnish with green onions. |
|
Chili’s Chicken Enchilada Soup
1/2 C. vegetable oil
1/4 C. chicken base
3 C. diced yellow onions
2 t. ground cumin
2 t. chili powder
2 t. granulated garlic
1/2 t. cayenne pepper
2 C. masa harina
4 qts. water, divided
2 C. crushed tomatoes
1/2 lb. Velveeta cheese, cubed
3 lbs. boneless, chicken breasts, cooked and shredded
In large pot, place oil, chicken base, onion and spices. Sauté until onions are
soft and clear, about 5 minutes. In another container, combine masa with 1 quart
water. Stir until all lumps dissolve. Add to sautéed onions and bring to boil.
Cook an additional 2-3 minutes, stirring constantly.
Add remaining water to pot. Add tomatoes and return to a boil, stirring
occasionally. Add cheese and stir until it melts. Add chicken; heat and serve.
Garnish with shredded cheddar cheese, crumbled tortilla chips, and salsa.
Serves 16-20.
|
|
