Asparagus Risotto - House Beautiful
INGREDIENTS:
For those people who don't -with liquid (2 - 19oz cans)
-consider beans in chili 11 oz Tomato paste (2 - 5-1/2oz
-'proper', you can -cans)
Leave them out of this dish 6 oz Chicken stock (from cooking
-and it still is excellent!! -breasts)
6 ea Frozen, skinless, boneless 3 T Parsley
-chicken breasts 1 1/2 t Cilantro (mexican)
2 T Chicken boullion powder 1 t Garlic
1 qt Water 2 1/2 t Cumin
2 T Olive oil 3 1/2 t Chili powder
3 md Onions, chopped 2 T Hot pepper sauce (watkins
28 oz Red kidney beans, rinsed -inferno sauce)
-and drained (2 - 14oz cans) 1/2 t Salt
14 oz Pork and beans 1/4 t Mexican pepper blend
1 lg Red pepper, chopped -(watkins)
1 md Green pepper, chopped 1/2 t Sugar
38 oz Canned tomatoes, chopped,
For those people who don't -with liquid (2 - 19oz cans)
-consider beans in chili 11 oz Tomato paste (2 - 5-1/2oz
-'proper', you can -cans)
Leave them out of this dish 6 oz Chicken stock (from cooking
-and it still is excellent!! -breasts)
6 ea Frozen, skinless, boneless 3 T Parsley
-chicken breasts 1 1/2 t Cilantro (mexican)
2 T Chicken boullion powder 1 t Garlic
1 qt Water 2 1/2 t Cumin
2 T Olive oil 3 1/2 t Chili powder
3 md Onions, chopped 2 T Hot pepper sauce (watkins
28 oz Red kidney beans, rinsed -inferno sauce)
-and drained (2 - 14oz cans) 1/2 t Salt
14 oz Pork and beans 1/4 t Mexican pepper blend
1 lg Red pepper, chopped -(watkins)
1 md Green pepper, chopped 1/2 t Sugar
38 oz Canned tomatoes, chopped,
Mix 2 tbsp chicken boullion powder with water. Add frozen chicken breasts and bring to boil. When chicken breasts are just done and have plumped up, drain, saving some of the chicken stock. While draining and cooling, saute the chopped onions in the olive oil until just tender. Add chopped green and red peppers and saute about 3-4 minutes. Turn heat down to low. Slice the chicken breasts into chunks and add to pot. Add the drained beans, pork and beans, and spices. Simmer for about 10-15 minutes. Serve with sourdough bread or buns. Origin: Sharon Stevens (original recipe) Shared by: Sharon Stevens, March/94
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