| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Dutch |
Soups, Poultry, Main dish |
6 |
Servings |
INGREDIENTS
| 4 |
sl |
Bacon lean |
| 1 |
md |
Onion, coarsely chopped |
| 3 |
cl |
Garlic minced |
| 1 |
|
Jalapeno or other hot chilli |
|
|
Minced |
| 1 |
ts |
Oregano dried |
| 1/2 |
ts |
Cumin |
|
|
Dash tobasco or two dashes |
| 1 |
ts |
Taco seasoning |
| 3/4 |
c |
Rice (instant) |
| 1/2 |
c |
White wine |
| 1 |
c |
Stewed tomatoes (mexican |
|
|
Style 15 1/2 oz. |
| 1 |
c |
Chilli Beans (15 1/2 oz) |
| 6 |
c |
Chicken broth |
| 3 |
|
Chicken breast cooked chop |
|
|
Into bite size pieces |
| 4 |
oz |
Montery Jack cheese |
| 2 |
tb |
Fresh cilantro chopped |
INSTRUCTIONS
Directions; In 6 quart dutch oven, cook bacon over med heat. Cook until
crisp. Reserve 2 Tab. of bacon drippings. Pour off any additional and
discard. To bacon drippings add onion, garlic, and peppers and cook over
low heatstirring occasionally. Cook until softened about 4 minutes. Add
oregano, cumin, taco seasoning, and rice, toss and cook about 1 minute.
Pour wine over mixture to deglase pan. Add stewed tomatoes that have been
lightly blended to remove large chunks. Then pour in chicken broth, and
can chilli style beans. Reduce heat to med -low, cover and simmer 30
minutes. Add chopped chicken breast about 15 minutes before serving, season
with salt and pepper to taste. Add crumbled bacon and cilantro. Stir in
grated cheese stir until melted. Serve hot. garnish with cilantro if
desired. submitted by Marina Cheesman
Posted to MM-Recipes Digest V3 #191
Date: Wed, 10 Jul 1996 10:31:12 -0700 (MST)
From: jmchee@goodnet.com (Marina Cheesman)
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