Cook with Alicia

Ingredients: Juice of 1 lime 1 1/2 T. chicken bullion 2-3 minced garlic cloves 1/2 bunch cilantro, chopped finely 1 small can green chilies 1/2 t salt 1 medium onion, chopped 1 1/2 c rice and stir.  4 c water Combine lime juice,  chicken bullion,  garlic,  cilantro,  green chilies,  salt, and  onion  in a medium frying pan and cook over medium until fragrant.  Add 1 1/2 c rice and stir.  Add 4 c water, bring to rapid boil, turn down as low as possible, cover and simmer until all water is absorbed.

 Ingredients: 3-4 lbs Roma tomatoes 1-2 jalapeño peppers 1 medium onion 4 cloves garlic, peeled 1/2 bunch cilantro salt, to taste Cut tops off of tomatoes and squeeze to remove juice and seeds.  Cut jalapeños and remove as many seeds as you choose.  The more seeds you leave, the spicier the salsa will be.  At this point you may choose to blend all ingredients in a blender, or chop finely  depending on how you like the consistency of your salsa. 

1   cup   mayonnaise ¾   cup milk w/ 1 T. lemon juice  3 T. Dry Ranch powder 3 medium/large   tomatillos   - husks removed 1/2   bunch   fresh cilantro   Juice from 1 lime Combine all in blender and blend thoroughly. 

 Ingredients: 1 sm bottle zesty italian dressing (I use Kraft) 1 T chili powder 1 T cumin 3 cloves garlic-minced 4-5 lbs of chicken breast Optional: I also added a can of tomatoes w/ green chilies and a hand full of cilantro Cook all together in crockpot for approx 4 hrs, shred then cook another hour. Or cook in an instant pot for 25 minutes. Remove chicken, shred, add desired amount of liquid and toss.  Serve in tortillas or over salad. Top with cilantro  lime rice, black or pinto beans, cheese, salsa, sour cream, and tomatillo ranch.  See also, Tomatillo Ranch , Cilantro Lime Rice , Fresh Salsa