Saturday, May 28, 2011

Southwestern Chicken with Rice Soup

“With coarse rice to eat, with water to drink, and my bent arm for a pillow -- I have still joy in the midst of all these things.” Confucius

I live in southern Colorado and love the local cuisine...tomatoes and hot peppers, can spice up even the plainest meal...Add corn and black beans and you have a party! This dish started out to be chicken with rice soup, but when I saw the first fresh ears of corn on sale at the local grocery store, I decided to add some pizazz!

Southwestern Chicken With Rice Soup

2 cups chicken, cooked chopped
6 cups chicken broth
1 medium onion, coarsely chopped
2-3 green chiles, seeded and chopped
1 (14 oz) can black beans, drained
1 can (14 oz) of Mexican-style stewed tomatoes
1 ear of corn, kernels removed
1/2 cup rice, uncooked
1 Tbsp chopped scallions, green tops
1/4 cup cilantro, chopped

Mix all ingredients except the scallions and cilantro together in a large pot and simmer for 30 minutes or until rice is done. Add chopped scallions and cilantro and simmer 5 more minutes.

This makes approximately 4 servings @ about $1.40 per serving.

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