| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Eggs |
Mexican |
Chicken, Grains, Cheese/eggs, Mexican |
2 |
Servings |
INGREDIENTS
| 8 |
oz |
Tomato sauce |
| 1 |
ts |
Ground cumin |
| 1/4 |
ts |
Onion powder |
| 1/8 |
ts |
Garlic powder |
| 1/4 |
ts |
Cocoa |
| 1/8 |
ts |
Salt |
| 1 |
tb |
Chili powder |
| 2 |
|
Chicken breasts; boneless, cooked, chopped |
| 1 |
c |
Rice |
| 1 |
c |
Cheddar cheese; shredded |
|
|
Sour cream |
|
|
Picante sauce |
|
|
Tomato; chopped (opt) |
INSTRUCTIONS
PATTI - VDRJ67A
Prepare sauce in small saucepan by mixing 2/3 can tomato sauce and spices.
Add chopped, cooked chicken. Put sauce on low heat and stir occasionally.
Prepare rice. When rice is done, and remaining 1/3 can tomato sauce to rice
and stir. To serve, place rice on plates, topped with chicken-sauce and
then shredded cheese. Serve with sour cream, picante sauce, and chopped
tomato if desired.
Recipes sent to me from Bill, wight@odc.net
A Message from our Provider:
“Jesus: the ultimate”