Monday, March 26, 2012

Mexican Feast

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,

1 comment:

  1. That all sounds so good - I love guacamole - Jim hates it - I like to add grilled corn and a little really crispy bacon - but any guacamole will do!


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