| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken, Soups | 8 | servings | |
INGREDIENTS
| 1 | c | Onion; chopped |
| 1/2 | c | Celery; chopped |
| 1 | tb | Olive oil |
| 6 | c | Chicken stock |
| 4 | c | Chicken breast; cooked and shredded |
| 1/2 | c | Brown rice |
| 10 | oz | Corn |
| 1 | ts | Cumin |
| 1 | tb | Chili powder |
| 2 | tb | Picante sauce |
| 1 | cn | Diced tomato; 15 1/2 oz |
| 4 | oz | Green chiles; chopped |
INSTRUCTIONS
In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients. Continue to simmer until chicken is heated through. Recipe by: Chef's at the Kimball Art Museum Ft. Worth TX Posted to MasterCook Digest by "Melani D. Carey" <mcarey@texoma.net> on Aug 19, 1998, converted by MM_Buster v2.0l.
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