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Sunday, January 23, 2011

Mexican Rice

This is SO easy and very good. Browning the rice first gives it a nice texture and nutty flavor. I added diced chicken one night to make a whole meal.

Brown 1 cup raw rice in 3 T oil until golden brown
Add ½ cup onions and ½ cup bell pepper-green, and/or red, 1 clove garlic minced
Add ½ can diced tomatoes and ½ the juice or 1 whole fresh tomato diced
Sauté until onions are clear-stirring to keep rice from burning
add 1 can chicken broth, salt and pepper and a dab of chili powder
cover and simmer until rice is done and liquid absorbed—about 20 min

Chicken Tortilla Soup

This receipe called for corn tortilla strips to be added but we liked the flour ones best. They are kind of like a dumpling. Very good and very filling.

Bill’s Chicken Tortilla Soup #2
4 tbsp olive oil
1 small onion minced
2 cloves garlic minced
2 tbsp cumin
1 tsp smoked paprika
1 salt and pepper
3 cups chicken broth
1 1 8oz. can enchilada sauce
1 1 8oz. can diced tomatoes
8 Flour tortillas cut into strips
1 1 8 oz. can black beans
1 cup frozen corn
8 skinless chicken tenders
1 cup orange juice
Mix together orange juice, tsp each of salt and pepper, and tbsp cumin and marinate chicken for 15 minutes. Heat grill pan to medium-high, coat with 1 tbsp olive oil and sear chicken on both sides. Remove from heat and diced into cubes.
In a heavy pan, sweat onions, and garlic on medium-low heat until onions are translucent. Add cumin, paprika, salt and pepper. Stir in chicken broth, and enchilada sauce. Increase heat to medium and simmer for 15 minutes. Then add the tomatoes, black beans and corn. Simmer for another 10 minutes. If soup becomes too thick, add more chicken stock or water. Add strips of tortilla and serve


Hubbie fixed this one night as a side dish and it quickly became my favorite main dish with some garlic bread--yummy!

from JustaDumbBlond
1/2 cup butter
1 onion, chopped
1 lb. chopped broccoli
3-3/4 cups chicken broth or stock….3 cans
1 lb. Velveeta cheese, cubed
1 cup milk (anything from 2% up to heavy cream) used evaporated milk
1-1/2 tsp. garlic powder
1/3 cup corn starch
In a large, heavy bottomed pot, melt butter over medium heat. Cook onion in butter until softened.
Stir in brocolli and cover with 3-1/4 cups chicken broth or stock. Simmer until broccoli is tender (10 - 15 minutes).
Reduce heat and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a cup or small bowl, stir corn starch into remaining 1/2 cup chicken broth or stock and cook, stirring constantly, until thick.