Ole

Wow, it has been a while since I added a new recipe. I am inspired to start afresh since I found out I actually have a reader...my SIL. So tonight, we are going Mexican in her honor. She spent a semester in Mexico last year and loves truely Mexican flavors. Not sure how well I can recreate it here in the frozen north, but we will try.

Chicken Tacos:
Shredded, or diced cooked chicken (I either use leftover chicken, buy a fully roasted chicken from the grocery story, or in a pinch, we use canned chicken from Costco - because it is the only good canned chicken I have found).
Taco seasoning
Diced red peppers
shredded iceburg lettuce
Guacamole
Pico De Gallo
Grated Cheese
Warm Tortillas
Mexican Rice
Chips and Salsa

Guacamole:
one ripe avocado
one clove garlic, minced
one jalapeno, seeded and diced
lime juice
2 tbsp soy sauce
dice white onion (about half a medium onion)
Mix in a blender until mostly smooth, but a few chunks are always nice

Pico De Gallo:
diced tomato
diced onion
diced jalapeno
Mix together in a bowl and let sit for the day. I like there to be more tomato than onion and jalapeno, but do it to your liking

The magic taco:
warm wrap
spread some guacamole on the wrap
Add chicken seasoned with taco seasoning
red peppers
pico de gallo
lettuce
cheeese
a dollop of sour cream or ranch dressing

Wrap it up and enjoy! Serve with chips and salsa and Mexican Rice

Mexican Rice:
2 tablespoons canola oil
1 cup onion, diced
2 teaspoons garlic, minced
1-1/2 cups white rice
1-1/2 teaspoons salt
3/4 teaspoon cayenne pepper
3 cups vegetable stock
1 cup diced peppers
2 tablespoons fresh parsley, chopped
2 green onions, chopped

Directions

In a large sauté pan, sauté the onion, garlic and rice in the canola oil until the onion is soft and the rice is opaque. Add in the salt, cayenne pepper, and the vegetable stock to the pan. Bring the liquid to a boil. Cover the pan and reduce the heat to low. Simmer for 20 minutes or until all of the liquid is absorbed.

Add the vegetables. Cover the pan and allow rice to sit for 5 minutes. Turn off the heat. Sprinkle the rice with green onions and parsley.