Ideally, the goal is to see the discipline of child gradually lessen as he or she approaches the teen years (the opposite of what we often see in society) because life lessons have been learned and righteous actions are personally desired. Yet that does not mean parents no longer have a responsibility to discipline their teenager when necessary. In these cases, we have found the best methods to be restitution (a good action toward the one wronged - see Exodus 22) and/or the removal of a privilege (loss of electronics, use of the car, attendance at an event, etc.). Rarely if ever would our teen discipline be 'grounding' (as in unreconciled confinement) or exclusion from family activities or the use of something good as an instrument for 'punishment' (house chores, exercise, writing, etc.).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy, Grains, Vegetables		Main dish, Poultry	6	Servings

INGREDIENTS

3	c	Cooked rice
2	c	Cooked chicken breast (shredded)
2	oz	Cheddar cheese, shredded
2	oz	Monterey Jack cheese shredded
1/2	c	Dairy sour cream
1 1/4	c	Chicken broth; divided
1/4	c	Sliced green onions
1	tb	Paprika
1/2	ts	Salt
4		Poblano peppers; roasted peeled, seeded & deveined
1/3	c	Almonds; blanched
1/4	c	Cilantro leaves
1		Garlic clove
2	tb	Vegetable oil
3/4	c	Heavy cream
1 3/4	c	Milk; divided
1	ts	Ground black pepper
12		Corn tortillas
		Vegetable cooking spray

INSTRUCTIONS

Combine rice, chicken, cheese, sour cream, 1/2 cup chicken broth, onions,
paprika, and salt in large bowl.  Mix thoroughly; set aside.  Combine
remaining chicken broth, peppers, almonds, cilantro, and garlic in
blender; process until smooth.  Heat oil in heavy skillet over medium
heat.  Add pepper mixture and cook over medium heat until thickened,
stirring constantly 2 to 3 minutes.  Reduce heat to low; add cream, 3/4
cup milk, and black pepper.  Simmer uncovered 20 minutes, stirring
occasionally until slightly thickened.  Set aside.  Dip each tortilla in
remaining 1 cup milk.  Place small skillet coated with cooking spray over
low heat until hot.  Heat each tortilla until warm and soft.  Remove
tortillas and stack on plate; keep warm.  Spoon 1/4 cup rice mixture in
center of each tortilla, folding sides over.  Place in 13 x 9 x 2-inch
baking dish coated with cooking spray.  Top with green mole sauce, cover
and bake at 350 degrees 25 to 30 minutes, or until bubbly.
Source: Viva Arroz!
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip

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