Ingredients
2 cups chicken stock
1 cup rice (basmati works well here)
1/2 cup chopped peppers – use red, orange, yellow or a combination
1/2 cup diced tomatoes
1/2 cup New Canaan Farms Verde Chili Salsa
Dash of cumin and salt to taste
SERVE WITH:
Raw vegetables (avocados, cherry tomatoes, green salad) for a satisfying lunch
Serve as a side dish to a Mexican-inspired meal for dinner
Directions
- Make the chicken stock with boiling water if using concentrate, or heat pre-prepared stock. Bring to a gentle boil in a medium saucepan
- Add the rice, cover, reduce the heat and simmer for 10 minutes
- Add the peppers, tomatoes, salsa and spices; cover and cook for 10 more minutes
- Fluff with a fork and serve immediately