Mexican Rice with Fresh Tomatoes
1 T butter
1 T oil
1/4 c chopped onion
4 garlic cloves, minced
1 1/2 c uncooked white rice
1 tomato, diced
3 c chicken broth
1 t salt
1. Heat butter and oil in a medium saucepan over medium heat. Add teh onion and garlic and cook and stir until the onion is soft. Add the rice and stir until the rice browns a bit. Stir in the tomato, broth, and salt. Bring to a boil, cover, and decrease the heat to very low.
2. Simmer 15 to 20 minutes and serve immediately
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Chicken Tacos
2 T butter
2 T oil
2 lbs boneless, skinless chicen breat, but into bite size pieces
3 T chopped onion
3 garlic gloves, minced
2 tomatoes, chopped
salt, pepper, garlic salt
12 tortillas
1. Heat th ebutter and oil in a med skillet over medium high heat. Add teh chicken and onions and cook and stir until onions are soft and the chicken is tender and no longer pink. Add teh garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato. Add water (or chicken broth) if th emixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat.
2. Place a small amount of th echicken mixture into tortilla shell.
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Bubba's Mexican Night
Put cheese in a tortilla, roll it up, microwave for 10 seconds, and serve with salsa for dipping
tortilla chips dipped in salsa
I wonder how many servings of vegetables are in 1/4 c salsa.