SPANISH RICE

SPANISH RICE

Clea Beach

SPANISH  RICE    

SOURCE:  Clea Cluff Beach

Shared by Connie Richardson

1 C Ground Beef                        2 cans Tomato Sauce

2 T Dehydrated Onion                3 C Water

2 C Rice                                   2 Beef Boullion

2 t Salt                                      2 t Cumin

2t Chili Powder                          2 t Garlic Powder

Cook ground beef with onion until no longer pink.  Add rice and cook until it turns white.  Add remaining ingredients.  Bring to a boil and simmer 10-15 minutes.  Turn off heat and remove lid and let dry out.

You can combine ingredients and cook in a rice cooker.

CHICKEN LETTUCE WRAPS

CHICKEN LETTUCE WRAPS
1 1/2 lbs chicken breasts, diced
1T + 1 1/2 t olive oil
3/4 C mushrooms or 1/2 can, diced
1 can water chestnuts, minced
1 T ginger root, minced

2T rice vinegar
2T Teryaki sauce
1T soy sauce
1/2 t garlic powder
1/4 t red pepper flakes

1 1/2 C shredded carrots
1- 1 1/2 C shredded zucchini
1/2 C diced green onions

Lettuce leaves
**recipe called for Boston Lettuce but we used Chinese cabbage. 

Cook diced chicken in 1T olive oil until juice runs clear.  Add mushrooms, chestnuts and ginger and cook 3-4 minutes.
In a bowl, whisk vinegar, Teryaki sauce, soy sauce, garlic and red pepper flakes. 
Add mixture to chicken with the carrots, zucchini, and green onions.
Cook until all is tender.

Serve a bowl of brown rice, lay 1 or 2 leaves across the top and fill with chicken mixture.
Let the "dribbles" from the leaves fall on the rice and then eat with the rice!