| 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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