Yield: 8 servings
|1 cup||Onion; chopped|
|½ cup||Celery; chopped|
|1 tablespoon||Olive oil|
|6 cups||Chicken stock|
|4 cups||Chicken breast; cooked and shredded|
|½ cup||Brown rice|
|1 tablespoon||Chili powder|
|2 tablespoons||Picante sauce|
|1 can||Diced tomato; 15 1/2 oz|
|4 ounces||Green chiles; chopped|
In soup kettle, saute the onions and celery in the oil until soft. Add chicken stock and brown rice. Bring mixture to a boil. Reduce heat, cover and simmer. When the rice is done, add chicken and remaining ingredients.
Continue to simmer until chicken is heated through.
Recipe by: Chef's at the Kimball Art Museum Ft. Worth TX Posted to MasterCook Digest by "Melani D. Carey" <mcarey@...> on Aug 19, 1998, converted by MM_Buster v2.0l.