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A recipe from 5/15

Mexican bowl with grilled chicken

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Ingredients

Salsa

Rice

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Directions

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  1. Preheat oven to 375°F (190°C).
  2. Place each tortilla in a 4 in. (10 cm) ovenproof bowl. Use your fingers to mold and ripple the edges.
  3. Cook tortillas 15 to 18 minutes, until golden and crispy. Remove from oven, unmold, and let cool on a rack.
  4. Combine all salsa ingredients in a bowl. Set aside.
  5. In a saucepan, heat olive oil over medium heat. Cook onion 2 to 3 minutes.
  6. Add garlic and rice to saucepan. Cook for 1 minute, stirring frequently.
  7. Add chicken stock. Season with salt and pepper. Bring to a boil, cover, and simmer over low heat for 15 to 20 minutes until liquid is completely absorbed. Remove from heat, let rest for 5 minutes, then fluff with a fork.
  8. In the meantime, preheat barbecue to medium-high.
  9. Place chicken breasts on hot, oiled grill. Close lid and cook chicken for 15 to 18 minutes, turning occasionally, until inside of chicken is no longer pink. Remove from barbeque and cut into strips.
  10. Fill tortilla bowls with rice, salsa, iceberg lettuce, and chicken.