The Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T butter
1/2 large onion, chopped
1 clove garlic, chopped
2/3 cup of rice
6 cups of chicken broth (4-14.50z. cans)
1 small can of chopped green chilies
2 cups of white hominy drained (1 can)
1 or 2 cups of chopped, cooked turkey of chicken (3 boneless chicken breasts)
1 or 2 cups of Monterey Jack Cheese
1 or 2 avocados, sliced or diced
lime cut into quarters
chopped green onions
cilantro
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Directions: |
Directions:Melt butter in a dutch oven-type pan. Add the onion and garlic. Cook slowly until the onion is clear and limp but not browned.
Add the rice to the onion and butter. Raise the heat a little and cook until the rice is opaque.
Add chicken broth and oregano to the rice and onion. Bring to a boil and then simmer for 25 minutes or so, until the rice is tender.
And green chilies, white hominy, and chicken to chicken and rice broth. Heat through. If there is not enough liquid add a bit more broth. Do not heat so long that the hominy becomes mushy.
After placing soup into individual serving bowls, sprinkle cheese, avocados, green chiles, and cilantro on top. Then squeeze a slice of lime over the top of the added items.
Serve |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:1 and 1/2 hour |
Personal
Notes: |
Personal
Notes: A good friend, Judy Foster, served this for dinner when we stayed at their house in Grand Junction. The lime juice and cilantro is a must!
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