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Ingredientes
- 4 slc Bacon lean
- 1 med Onion, coarsely minced
- 3 cl Garlic chopped
- 1 x Jalapeno or possibly other warm chilli
- Â Â Chopped
- 1 tsp Oregano dry
- 1/2 tsp Cumin
- Â Â Dash tobasco or possibly two dashes
- 1 tsp Taco seasoning
- 3/4 c. Rice (instant)
- 1/2 c. White wine
- 1 c. Stewed tomatoes (mexican
- Â Â Style 15 1/2 ounce.
- 1 c. Chilli Beans (15 1/2 ounce)
- 6 c. Chicken broth
- 3 x Chicken breast cooked chop
- Â Â Into bite size pcs
- 4 ounce Montery Jack cheese
- 2 Tbsp. Fresh cilantro minced
Direcciones
- Directions; In 6 qt dutch oven, cook bacon over med heat. Cook till crisp. Reserve 2 Tab. of bacon drippings. Pour off any additional and throw away. To bacon drippings add in onion, garlic, and peppers and cook over low heatstirring occasionally. Cook till softened about 4 min. Add in oregano, cumin, taco seasoning, and rice, toss and cook about 1 minute.
- Pour wine over mix to deglase pan. Add in stewed tomatoes which 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 min. Add in minced chicken breast about 15 min before serving, season with salt and pepper to taste. Add in crumbled bacon and cilantro. Stir in grated cheese stir till melted. Serve warm. garnish with cilantro if you like. submitted by Marina Cheesman
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 474g | |
| Recipe makes 6 servings | |
| Calories 395 | |
| Calories from Fat 162 | 41% |
| Total Fat 18.05g | 23% |
| Saturated Fat 5.89g | 24% |
| Trans Fat 0.08g | |
| Cholesterol 65mg | 22% |
| Sodium 912mg | 38% |
| Potassium 714mg | 20% |
| Total Carbs 30.19g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.01g | 2% |
| Protein 23.96g | 38% |
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