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Ingredients
- CHICKEN
- Marinate pounded boneless chicken breasts in a mixture of 1 pkg taco seasoning mix
- 1/2 cup or more of lemon juice
- 1/2 jar taco sauce (hot)
- MEXICAN RICE
- 1 Tbl olive oil
- 1 vidalia onion chopped
- 4 cloves garlic minced
- 1 Tbl minced seeded Serrano chiles
- 2 cups basmati rice
- 3 Y4 cup chicken broth
- Cilantro dressing (recipe to follow)
- 1 1/4 packed coarsely chopped fresh cilantro
- 1 cup olive oil (I use 1/4 oil, the rest broth)
- 5 tablespoons white wine vinegar
- 2 garlic cloves peeled
- 1 tsp ground cumin
- 1 teaspoon minced seeded Serrano chile
Preparation
Step 1
Heat oil large saucepan over medium heat. Add onion, garlic, and Serrano; saute until onion is transluscent about 9 minutes. Mix in rice; stir 2 minutes. Mix in broth and salt; bring to boil Reduce heat to low; cover and cook until rice is tender and broth is absorbed, about 13 minutes. Remove from heat. Let stand, covered 5-minutes. Transfer rice to bowl, cool slightly and add 1/2 cup Cilantro Dressing to rice; toss to coat.
Dressing
Combine all ingredients in processor. Blend until almost smooth, season with salt and
pepper.