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Made-up recipe
Jan. 6th, 2012 07:18 pmFeeling hungry but unsure of what to cook for dinner, I ended up creating something off the top of my head. Into a blender went the following (measures are approximate as I just dumped stuff in):
1 can diced tomatoes
1 can diced green chiles
~1/4 of an onion
~1/2 tsp ground cumin
~1/2 tsp garlic powder
~1-2 tbsp dried cilantro
~1-2 tbsp olive oil
~tsp salt (ended up a bit on the salty side)
In a skillet I lightly browned some chicken tenders, then dumped in my "salsa" along with enough water as I thought I'd need for when I added the rice later. I let this heat up, then added brown Minute rice to the pan. Covered, turned to low, and let simmer 15 minutes.
It was more than edible, but pretty tasty. The chicken was really tender, which is nice as I often overcook it. I think I prefer white rice to brown with Mexican-ish flavored foods like this.
1 can diced tomatoes
1 can diced green chiles
~1/4 of an onion
~1/2 tsp ground cumin
~1/2 tsp garlic powder
~1-2 tbsp dried cilantro
~1-2 tbsp olive oil
~tsp salt (ended up a bit on the salty side)
In a skillet I lightly browned some chicken tenders, then dumped in my "salsa" along with enough water as I thought I'd need for when I added the rice later. I let this heat up, then added brown Minute rice to the pan. Covered, turned to low, and let simmer 15 minutes.
It was more than edible, but pretty tasty. The chicken was really tender, which is nice as I often overcook it. I think I prefer white rice to brown with Mexican-ish flavored foods like this.
