Taco Rice

Mexican style rice dish combines instant rice with fiery seasonings, black olives, cheddar cheese and sour cream.

Ingredients -

1 (14.5 ounces) can Chicken Broth
1 (8 ounces) can Tomato Sauce
1 (1 ounces) package Taco Seasoning Mix
1-1/2 cups Uncooked Instant Rice
1 (6 ounces) can Black Olives, drained, sliced
1 cup shredded Cheddar Cheese
1 cup Sour Cream

Preparation:

1. Add chicken broth, tomato sauce and taco seasoning to large saucepan.

2. Bring to a boil over high heat.

3. Stir in uncooked Instant rice, cover saucepan and remove from heat.

4. Let stand for 5 minutes.

5. Stir in shredded cheddar cheese and sliced black olives.

6. Serve taco rice with sour cream.

Cooking Tip

Freezing Stocks and Broths

Broths and stocks freeze well and will last in the freezer up to a half a year. As most broths and stocks are made in quantities that are more than you need for your immediate use, freezing some for later is a nice option.

Cooking Tip

Chicken Broth

Use a bouquet garni, chicken giblets, rough chopped aromatic vegetables like carrots and onions and peppercorns to make a nice simple chicken broth.

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