| Meats: chicken
Dairy: Velveeta cheese
Seasonings: cumin powder, chili powder, cilantro,
Other: rice, black beans, taco shells, bag of pork rinds, pickled red onions, mayonnaise, chipotle chilies, Rotel tomatoes, salsa
Cooking Method:
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Ingredients:
1 teaspoon dried garlic powder½ teaspoon chili powder
½ teaspoon cumin powder
1 cup uncooked white rice
2 cups chicken broth
2 can chicken chunks
8 ounces Velveeta cheese
¼ cup canned salsa
1 can black beans (drained and rinsed with cold water)
1 can Rotel tomatoes
1 pack hard taco shells
1 can chipotle chilies minced with juice from the can
15 mayonnaise packets
1 teaspoon dried cilantro
Pickled red onions (canned)
1 small bag of pork rinds (crushed into a powder)
Procedure:
1. In a medium size sauce pot, heat chicken broth and spices (minus the dried cilantro) to a
boil. Add rice and cook until rice is finished. Turn heat to low and add chicken, black beans,
Rotel tomatoes, cheese, and salsa. Stir until cheese is melted.
2. In separate bowl, mix mayonnaise and chipotle chilies with dried cilantro to make a sauce
for the tacos. Place in ziplock bag. This will work like a piping bag when you plate your dish.
3. To assemble:
4. Spoon rice mixture into taco shells. Drizzle with chipotle mayo, garnish with pickled onions
and pork rind powder.
Restaurant: The Sun Dial Restaurant, Bar & View
Recipe Type: Authentic
Recipe Author: Chef Jason Starnes
Original Photograph By: ready.ga.gov/Chef Jason Starnes
Photograph Retouched By: Recipe Spy
Recipe Source: http://ready.ga.gov/wp-content/uploads/2015/09/Recipes-PDF-2015.pdf
1. In a medium size sauce pot, heat chicken broth and spices (minus the dried cilantro) to a
boil. Add rice and cook until rice is finished. Turn heat to low and add chicken, black beans,
Rotel tomatoes, cheese, and salsa. Stir until cheese is melted.
2. In separate bowl, mix mayonnaise and chipotle chilies with dried cilantro to make a sauce
for the tacos. Place in ziplock bag. This will work like a piping bag when you plate your dish.
3. To assemble:
4. Spoon rice mixture into taco shells. Drizzle with chipotle mayo, garnish with pickled onions
and pork rind powder.
Restaurant: The Sun Dial Restaurant, Bar & View
Recipe Type: Authentic
Recipe Author: Chef Jason Starnes
Original Photograph By: ready.ga.gov/Chef Jason Starnes
Photograph Retouched By: Recipe Spy
Recipe Source: http://ready.ga.gov/wp-content/uploads/2015/09/Recipes-PDF-2015.pdf
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