Monday, November 19, 2007

Chicken Taco Rice

1 lb. chicken (about 2 chicken breasts)
2 Tb. oil
1 can chicken broth
1- 8 oz. can tomato sauce
1 pkg. mild taco seasoning
1- 12 oz. can drained corn
1 med. red pepper sliced in strips
1 1/2 cup minute rice
1 cup shredded cheese
1 bag tortilla chips
some sour cream
Some guacamole

Saute chicken in oil in a big skillet (big enough to hold all of these ingredients). When chicken is done, in skillet, just break into bite-ish size pieces with forks. Add broth, tomato sauce, and seasoning. Bring to a boil. Reduce heat, cover, simmer for 5 minutes. Add drained corn and sliced pepper. Bring to a full boil. Stir in uncooked rice. Cover and remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover again and let stand for just a little while. Serve with chips, sour cream and guacamole. This is even better hours after you make it so you can make it one night have it the next day or make it in the morning and have it that night. Yummy!!!

And a yummy guacamole recipe to boot!

Guacamole

3-4 ripe avocados
juice of 1 lime
salt to taste
pepper
1 tsp. chili powder
1/2 tsp. garlic salt
1/4-1/2 tsp. cayenne pepper
1/4 cup mayonnaise
1/4 cup sour cream

Mash the avocados with a fork pour juice over them and add the rest of the ingredients. I do a lot of add a little, taste it and add what I think it is missing, so play around with it. The best way to tell is to taste.

1 comments:

Janette said...

I'm totally making this one! SO EASY!!