Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Bacon lean
1 md Onion, coarsely chopped
3 cl Garlic minced
1 Jalapeno or other hot chilli
Minced
1 ts Oregano dried
1/2 ts Cumin
Dash tobasco or two dashes
1 ts Taco seasoning
3/4 c Rice (instant)
1/2 c White wine
1 c Stewed tomatoes (mexican
Style 15 1/2 oz.
1 c Chilli Beans (15 1/2 oz)
6 c Chicken broth
3 Chicken breast cooked chop
Into bite size pieces
4 oz Montery Jack cheese
2 tb Fresh cilantro chopped

Directions; In 6 quart dutch oven, cook bacon over med heat. Cook
until crisp. Reserve 2 Tab. of bacon drippings. Pour off any
additional and discard. To bacon drippings add onion, garlic, and
peppers and cook over low heatstirring occasionally. Cook until
softened about 4 minutes. Add oregano, cumin, taco seasoning, and
rice, toss and cook about 1 minute. Pour wine over mixture to deglase
pan. Add stewed tomatoes that have been lightly blended to remove
large chunks. Then pour in chicken broth, and can chilli style beans.
Reduce heat to med -low, cover and simmer 30 minutes. Add chopped
chicken breast about 15 minutes before serving, season with salt and
pepper to taste. Add crumbled bacon and cilantro. Stir in grated
cheese stir until melted. Serve hot. garnish with cilantro if
desired. submitted by Marina Cheesman

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