20 minute Salsa Chicken and Rice

20 minute Salsa Chicken and Rice

Ingredients
1 pound boneless, skinless Chicken breasts
2 cups instant brown or white rice
1 1/2 cups salsa
1 teaspoon garlic powder
1 cup fat free chicken broth

Preparation
Cut the chicken into bite sized pieces, sprinkle with garlic powder.

Coat large pan or pot with cooking spray, add chicken cook over
medium heat, turning the pieces occasionally for about 5 minutes,
or until chicken is no longer pink when cut with a knife.
Put the chicken in a bowl.

Place the rice, salsa and broth into the pot and stir to mix.
Increase the heat to high bring to a boil.

Return the chicken to the pot, cover the pot, reduce heat to
low and simmer for 5-10 minutes.
Or until the liquid is absorbed and the rice is tender.
Serve and enjoy!!

From The Yum Yum Shop

Pulled pork sandwiches

From http://www.elise.com/recipes/archives/000325pulled_pork_sandwich.php

Pulled pork sandwiches, reminiscent of cafeteria sloppy joes, can hardly be called sandwiches. The sauce soaks into the buns and if you try to pick one up with your hands it would completely fall apart. Pulled pork is the perfect slow-cooking winter dish, warm and spicy. This is my father's pulled pork sandwich recipe, and is, in my humble opinion, the best.

1 large onion, chopped
6 garlic cloves, peeled
1 pickled jalapeño pepper, seeded and chopped
2 teaspoons of Chipotle chile powder (Shillings brand makes one)
1 Tbsp tomato paste
2 Tbsp Dijon mustard
3/4 cup distilled white vinegar
1 bay leaf
1 teaspoon paprika
1/3 cup ketchup
2 teaspoons Worcestershire sauce
1/4 cup light brown sugar
3 lbs of pork butt, trimmed of excess fat
Hamburger buns

1 Purée all of the sauce ingredients (everything except the pork and the buns) in a blender until smooth.

2 Put sauce and pork into a large pot and add 1 quart of water. Bring mixture to a boil and simmer, covered, turning frequently, for 2 hours or until the meat pulls apart easily with a fork.

3 Remove from heat and cool pork in the sauce. When cool, remove the pork from the sauuce and shred into small pieces. Set aside.

4 Reduce the sauce by two thirds. Add the pork back to the sauce. Serve hot over open-face hamburger buns.
Serves 6 to 8.

If you have extra time, marinate the pork in the sauce overnight or for several hours before cooking.

Extra: A testament to how truly American a pulled pork sandwich is can be found in The Amateur Gourmet's Thursday Night Dinner Song, The Pulled Pork Sandwich. Make sure to listen to the song. As usual, Adam is hilarious.
Posted by elise on Feb 2, 2006