Chicken Tacos and Spanish Rice

Here is mommy's yummy tacos she made me and the Spanish rice recipe I really like.

Chicken Tacos

3-4 Chicken Breasts

1/2 to 3/4 C Chicken Broth

Depending on how salty the Chicken Broth is add up to a 1/2 tsp Salt

1 1/2 tsp Cumin

1/4 to 1/2 tsp Dash Fiesta Lime

1/2 C Salsa Verde or (2 blended Tomatillos)

1 small can Green Chilies

Put all in Crockpot for 3-4 hours on high or 6-8 on low. Shred and put back in juices until ready to serve. 

Serve on corn tortillas with sour cream, salsa, avocado, shredded lettuce (with carrot), cheese and black beans. Optional sautéed onion and bell peppers. 

Spanish Rice

1 c raw regular white rice

1/2 can small 8 oz can tomato sauce

1/2 tsp ground cumin

1 tsp garlic salt

1/2 tsp ground oregano

2 c water

1/2 tsp onion powder

1/8 c cooking oil doesn't matter what kind 

Season with salt to taste

1 You want to make rice in a heavy bottomed frying pan and have a tight fitting glass lid. Place cooking oil in pan with raw rice, use a medium heat to brown the rice making sure all of it is coated with oil. When rice has turned brown you add the 1/2 can of tomato sauce, it should be sizzling by this time.

2 When the rice and tomato sauce are sizzling, you add the 2 cups of water and all the spices, stirring until well mixed. When rice mixture is bubbling you lower the heat to simmer, covering with glass lid. Cook on low heat for 15 minutes. Do not lift lid. 

3 When the 15 minutes are completed, turn off heat and let sit for 5 minutes. Remove lid and use spatula to turn rice from bottom to top. Rice is done and ready to eat!