DIY LO Chicken Tacos and Spanish Rice
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Tom and I are always trying to come up with new ideas for leftovers. As it turned out not only did we have leftover (aka LO) chicken but we also had some LO rice. Since we both love Mexican food we thought it would be fun to create some chicken tacos with a side dish of Spanish rice. It actually turned out to be a really yummy meal! We raided the fridge, cut some cilantro from our garden and put the meal together. It's a delicious meal that tastes great, looks awesome and goes together in about 30 minutes! Here's how we did it!
SERVES: 2
PREP TIME: 20 minutes
COOK TIME: 10 minutes
INGREDIENTS:
For the tacos:
LO chicken, shredded in strips (about 1/3 pound)
Napa cabbage, cut in thin strips (about 4 leaves)
Cheddar cheese, grated ( about 1/2 cup)
Cilantro, chopped (about 1 T)
1/2 t cumin
1/2 t chili powder
Dash of red pepper flakes
Tomato salsa (either homemade which is our preference or already prepared)
2 medium sized flour tortillas (or corn if you prefer)
PREPARATION:
1. Saute the cooked chicken just to heat and char a bit.
2. Cut the cabbage, grate the cheese, chop the cilantro
3. Mix the cumin and chili powder and red pepper flakes. Add this mixture to the chicken.
4. Heat the tortillas in a non stick pan. When you flip the tortilla over, add the chicken and cheese. Place in a 300*F oven and heat until cheese melts. Remove to a heated plate and open the taco and add the cabbage and salsa.
For the Spanish rice:
1 1/2 C cooked rice
1 can 14.5 ounce tomatoes
2 green onions, sliced
3 celery stalks, diced
4 large garlic cloves, chopped fine
1 t chili powder
1/2 t cumin
1/4 t red pepper flakes
Cilantro, chopped
1 jalapeno, diced
PREPARATION:
1. Mix the chili powder, cumin and red pepper flakes together, set aside.
2. Cut up the green onions, garlic, jalapeno and celery and add to a saute pan large enough to hold all of the ingredients with the rice.
3. Saute for about 5 minutes, then add the tomatoes and the seasoning. Stir to combine then add the rice. Stir to combine and heat until all of the ingredients are hot.
PLATING:
Serve the Spanish rice on a warmed plate and add the taco to the other side of the plate. You can garnish with avocado slices and/or cilantro.
Bon appetit,
Tom and Anita
DIY LO Chicken Tacos and Spanish Rice
Tom and I are always trying to come up with new ideas for leftovers. As it turned out not only did we have leftover (aka LO) chicken but we also had some LO rice. Since we both love Mexican food we thought it would be fun to create some chicken tacos with a side dish of Spanish rice. It actually turned out to be a really yummy meal! We raided the fridge, cut some cilantro from our garden and put the meal together. It's a delicious meal that tastes great, looks awesome and goes together in about 30 minutes! Here's how we did it!
SERVES: 2
PREP TIME: 20 minutes
COOK TIME: 10 minutes
INGREDIENTS:
For the tacos:
LO chicken, shredded in strips (about 1/3 pound)
Napa cabbage, cut in thin strips (about 4 leaves)
Cheddar cheese, grated ( about 1/2 cup)
Cilantro, chopped (about 1 T)
1/2 t cumin
1/2 t chili powder
Dash of red pepper flakes
Tomato salsa (either homemade which is our preference or already prepared)
2 medium sized flour tortillas (or corn if you prefer)
PREPARATION:
1. Saute the cooked chicken just to heat and char a bit.
2. Cut the cabbage, grate the cheese, chop the cilantro
3. Mix the cumin and chili powder and red pepper flakes. Add this mixture to the chicken.
4. Heat the tortillas in a non stick pan. When you flip the tortilla over, add the chicken and cheese. Place in a 300*F oven and heat until cheese melts. Remove to a heated plate and open the taco and add the cabbage and salsa.
For the Spanish rice:
1 1/2 C cooked rice
1 can 14.5 ounce tomatoes
2 green onions, sliced
3 celery stalks, diced
4 large garlic cloves, chopped fine
1 t chili powder
1/2 t cumin
1/4 t red pepper flakes
Cilantro, chopped
1 jalapeno, diced
PREPARATION:
1. Mix the chili powder, cumin and red pepper flakes together, set aside.
2. Cut up the green onions, garlic, jalapeno and celery and add to a saute pan large enough to hold all of the ingredients with the rice.
3. Saute for about 5 minutes, then add the tomatoes and the seasoning. Stir to combine then add the rice. Stir to combine and heat until all of the ingredients are hot.
PLATING:
Serve the Spanish rice on a warmed plate and add the taco to the other side of the plate. You can garnish with avocado slices and/or cilantro.
Bon appetit,
Tom and Anita
DIY LO Chicken Tacos and Spanish Rice
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