The Secret Ingredient
Ingredients
- ●6 cups water
- ●2 cans (10 ounces each) red or green enchilada sauce
- ●1 can (12 fluid ounces) Nestlé® Carnation® Evaporated Lowfat 2% Milk
- ●2 cups matchstick or shredded carrots
- ●1 cup uncooked long or medium grain rice
- ●1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
- ●1 ½ teaspoons ground cumin
- ●6 cups shredded, cooked chicken meat
- ●2 cups frozen whole-kernel corn, thawed
- ●1 ½ cups broken tortilla chips (optional)
- ●Fresh cilantro leaves, sliced green onions (optional)
Make It
Step 1
Combine water, enchilada sauce, evaporated milk, carrots, rice, bouillon and cumin in large saucepan.
Step 2
Cook over medium-high heat until mixture begins to boil. Reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until rice is tender. Add chicken and corn; stir well. Cook for about 5 minutes to heat through.
Step 3
Spoon into serving bowls; top each serving with chips, cilantro and green onions. Season with ground black pepper, if desired.
