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RECIPES
18
1-½ cups
long grain rice
3 cups
low-sodium chicken broth
4 ounce
can diced green chiles
1
small white onion, diced
1 pound
boneless, skinless chicken breasts, cut into ½-inch
pieces
1 tsp.
salt
¼ tsp.
cayenne pepper
6
flour tortilla wraps
1 cup
lowfat sour cream
2 tbsp.
fresh cilantro, chopped
1 tbsp.
fresh chives, chopped
1 cup
Monterey Jack cheese, shredded
Place the rice, chicken broth and chiles in the inner pot. Stir with a long
handled plastic spoon. Add the onion, chicken meat, salt and cayenne
pepper. Cover and press the WHITE RICE button.
While the chicken and rice cook, loosely wrap the four tortillas in a paper
towel and place them in the steamer tray. Combine the sour cream,
cilantro and chives in a small bowl. After the rice has steamed for 25
minutes,
open the lid, keeping hands and face away to avoid steam
burns, and use oven mitts
to place the tortilla-filled steamer tray into the
rice cooker. Steam for an additional 5 minutes. Using oven mitts, remove
the steam tray and check the chicken with the tip of a knife to determine
that the chicken is cooked through and no pink remains. Add the sour
cream mixture to the rice, carefully replace the steam tray with the tor-
tillas and steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the
wraps. Layer the Jack cheese over all and wrap. Serves 4.
Monterrey Green Chile Chicken Wraps
11
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18
REC
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