| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
Mexican |
Harned 1994, Poultry, Rice/grains, Soups, Vegetables |
1 |
Batch |
INGREDIENTS
| 1 |
tb |
Vegetable or olive oil |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves finely chopped |
| 1 |
lg |
Red bell pepper; diced |
| 1 |
qt |
Homemade chicken broth |
| 1/3 |
c |
Fresh lime juice or |
| 1/4 |
c |
Lemon juice |
| 1 |
|
Boneless chicken breast cooked and shredded |
| 1 |
c |
Cooked rice |
| 1 |
c |
Tomatoes; chopped |
| 1/2 |
c |
Fresh cilantro; chopped |
|
|
Salt and pepper; to taste |
|
|
Fresh cilantro; chopped |
INSTRUCTIONS
GARNISH
In large saucepan, heat oil and saute onion, garlic and bell pepper until
softened and fragrant - several minutes. Add the chicken broth; bring to a
boil. Add the fresh lime or lemon juice, chicken and rice and bring back
to a boil. Add tomatoes and cilantro, then turn off heat immediately.
Taste and add salt and pepper if desired.
Serve immediately with cilantro sprinkled over top as a garnish to each
bowl.
Yield: 4 to 6 servings.
From 1991 "Shepherd's Garden Seeds" catalog. Pg. 3. Electronic format by
Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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