Wednesday, March 11, 2009

Chicken Soft Taco, Mexican Rice & Bean Salad

48.  This is one of my favorite meals to make for my family.  I have to is a "go-to" menu at least once a month.    It is Chicken Soft Tacos with Mexican Rice and Bean Salad.    If you enjoy Mexican, this is a meal that will always encourage compliments...every time!  And it is my hidden agenda to have more legumes in my families diet.

First, Chicken Soft Tacos...I found this recipe on an Azteca Flour Tortilla package many, many years ago.  It has become a keeper!  I follow the recipe up until you fill the tacos...then what I do is oil a 9x13" baking pan and line the tacos, seam side down.  Then I sprinkle cheddar cheese over the top and bake in a 350º oven for approximately 30 minutes, till the cheese is melted and begins to brown slightly...I like the brown edges =-)

"Chicken Soft Tacos"
1 pkg Azteca Flour or Corn Tortillas
2 Tblsp vegetable oil
2 cups chopped tomato (or salsa if you don't have fresh tomato)
1 cup chopped onion
2 cloves garlic, crushed (my addition)
1 large green pepper, chopped
4 cups shredded, cooked chicken
½ tsp each  thyme and cumin
1 tsp chili powder...or more
¾ cup chicken broth
2 tsp fresh cilantro
salt and pepper

Heat oil in large skillet.  Add tomatoes, onions and peppers.  Heat for 3 minutes.  Stir in chicken, thyme, cumin, chili powder and chicken broth.  Season with salt and pepper.  Simmer for 15 minutes (or till liquid decreases).  Stir in cilantro right before serving.  Heat tortillas according to package directions; cover to keep warm.  Fill tortillas with chicken mixture and serve.  Makes 8-10 soft tacos

"Mexican Rice"
4 Tblsp vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
1 ½ cups uncooked long grain rice
2 cups beef stock
1 large tomato, peeled, seeded and chopped
2 Tblsp chopped parsley
salt and pepper

Heat oil in a medium-size saucepan.  Add onion and rice and sauté until onion is clear and soft, about 3 minutes.  Stirring occasionally.  Add garlic and cook one more minute.  Add beef stock, tomato, parsley, salt and pepper.  Mix well.  Bring to a boil then cover and simmer for 15 minutes or till rice is tender. 

"Lilly's Cold Bean Salad"
1 14-16 oz can white beans, or prepare dried beans, soaked overnight and boil till tender, cool
1 14-16 oz can kidney beans, or prepare dried beans, soaked overnight and boil till tender, cool
1 cup corn, cooked fresh cut or frozen
1 large green pepper, chopped
1 medium onion, chopped, or ⅓ cup green scallion, chopped
2 cloves garlic, minced
1 Tblsp chopped fresh parsley
¼ cup vegetable oil
1 Tblsp white vinegar, or to taste
½ tsp chili powder
salt and pepper

Place all in a bowl and stir together till all ingredients are incorporated.  Refrigerate.  Just before serving taste to adjust seasoning and vinegar.  

Of course, I always serve this meal with a large bowl of sour cream, chopped or shredded romain lettuce, chopped tomato, cheddar cheese, olives, salsa and guacamole.  I also love to make homemade makes this meal even better!  I'll have to share my recipe sometime with you.
Sitting down to a meal with my family is very important to me.  We share in the table setting, the cooking of the meal and then in the feasting.  Everyone talks about their day and we always have much well as the familiar, "finish your vegetables (or beans!), or you can't watch American Idol" threat.

"To us, family means 
putting your arms around each other
and being there."
~ Barbara Bush


Nancy said...

Hi Lilly, It is so nice to meet you! Thank you so much for the visit today! I love your blog and I see you are a christian to! I will be back to look arround more.
I am glad you enjoyed the sunroom post today. Please come back anytime. Blessings, Nancy

Tami said...

Yummy!!! Love mexican...hard not to living in Texas! ;o)


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