It has been awhile since I fixed Chicken Enchilada's and thought it was about time we had a Mexican Feast. To go with my enchilada's I wanted to try something new not the same old mexican rice. I decided to make a Salsa Verde Rice and Guacamole. Oh my gosh this rice dish was so good and I changed up my guacamole recipe. My husband kept saying all night this was the best meal.
Layered Chicken Enchilada, Salsa Verde Rice and Guacamole
Salsa Verde Rice
1 Tbsp vegetable oil
1/2 cup chopped onion
2 large cloves garlic, minced
1/2 tsp salt (I used kosher)
1 cup reduced sodium chicken stock
3/4 cup your favorite jarred green salsa
1 cup long grain white rice
1/2 cup fresh cilantro, rough chopped
1/2 of a large fresh jalapeno, minced
In a saucepan heat oil on med-high heat, add garlic, onion and salt. Cook for about 3 minutes or until onion is tender. Stir in chicken stock and salsa bring to a boil. Stir in rice and lower heat to a simmer. Cover and cook for 20 to 30 minutes. Remove pan from heat. Remove lid and place a clean kitchen towel over saucepan and replace lid. Let steam for 5 minutes. Add cilantro and jalapeno with a fork fluff rice.
3 large ripe avocados, cut into chunks
1/4 cup fresh cilantro, roughly chopped
2 cloves garlic, minced
1/2 of a onion, finely minced
1/2 of a jalapeno, finely minced
zest from one lime
juice from half of the lime
salt and pepper to taste
Using a fork mash up avocado chunks add remaining ingredients mix well. Serve with chips.
Until Next Time,