Tuesday, September 7, 2010

Fiesta time with Lime Chipotle chicken and Mexican Rice

Lime Chipotle Chicken Saucey Mama Style

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4 Chicken breasts sliced into strips
1 1/2 C Saucey Mama Lime Chipotle Marinade
3TBS Lime Juice
Sprig of Cilantro
Red Bell Pepper-


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Marinate the chicken in the mixed sauce, grill on med. low heat until chicken is throughly cooked through
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Add the Bell Pepper slices and turn up the heat to medium high to help the sauce reduce and intensify. While Sauce is finishing prep your toppings

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Topping options:
Sliced green onions
Diced Tomatoes
Sliced Avacado
Sour Creme
Shredded Cheese
Black or Pinto beans (or refried if you like)


Easy Mexican Rice

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1 tablespoon of vegetable oil
1 cup of long grain rice
2 1/2 cups cold water
2 tsp. salt
2 tsp. garlic salt or 1 tsp. garlic powder
3/4 cup of tomato sauce
pinch of Cumin
1/8 C of chopped Red Bell Pepper

In a skillet heat oil over medium heat, add Bell pepper until it becomes traslucent, Add rice and cook until lightly browned. Mix in water and remaining ingredients, bring to a boil.

Cover and simmer until rice is tender.


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