Tuesday, March 1, 2011

Nacho Rice

My friend Wendy put together a family cookbook.  I talked her into letting me copy it.  She is an amazing cook and we have loved everything we've tried in the cookbook.  Here's one of our favorites.  It's a cheesy rice that you can use as a side dish, filling for inside tortillas, or as the main dish.

Nacho Rice
by: Home Run Recipes

2 cans Cheddar Cheese Soup
1 cup Water
2 cups Salsa (the salsa gets spicier as you cook it, start with something mild at first)
1 1/4 cups rice uncooked, long grain 
2 pounds raw chicken cut in cubes

Put everything in a crockpot for 7 to 8 hours.  Or a Slow cooker for 3 to 4 hours.
Serve in a tortilla shell.  Garnish with topping of your choice - cheese, sour cream, tomatoes, olives, salsa, lettuce, etc. You can also serve as a side dish along with your favorite south of the border main dish.  This also makes great Super Nachos the next day.   You could also cook this in the oven on 350 for 1 1/2 to 2 hours.  Just keep on checking it if you do.  All ovens cook differently.

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