I started by dumping half an onion, chopped, into about 2-3 tbsp hot oil
on the stove. I added 1/4 sweet red bell, diced, maybe 1 tsp minced
garlic, and 1 cup rice and mooshed it all around until the onion and
pepper were maybe browned a little and the rice was all coated with oil.
Liquid was 1 cup homemade, blue-ribbon-winning tomato juice and 1 cup
water. I put that on to cook and while it was,

I cute three boneless chicken thighs into pieces and cubed a chicken
breast half and set that to browing a bit in some hot oil. After a
minute or so I added the remaining tablespoon or so of minced garlic (I
minced four cloves), cooked it a bit and dumped in some of my bottled
salsa verde and maybe 3/4 teaspoon ground cumin. I covered it and
simmered it for a bit. The rice was about done. I opened a can of
whole pinto beans in sauce, heated them in a saucepan, cut four large
flour torts in half and nuked them between damp paper toweling while I
added maybe 2/3 cup of sour cream to the chicken stuff.

It was a pretty good meal if I do say, though on the hot side. Not
unbearable and we ate most of it but I had two glasses of milk with
dinner. If that tells you anything.

Rice is leftover; chicken is leftover; I finished all the beans. Rob
fixed us a plate of strawberries and canteloupe for 'sert.

Thanks for all your suggestions. I still have about 1/3 bottle of salsa
verde left.

-Barb

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
4/23/2008 The rains fall on the just and the unjust alike; sometimes
our umbrellas are not wide enough to keep us dry.