Cinco de Tasto

This non-tradition version of "Ropa Vieja" has ground chicken and a wild rice blend.  That's a homemade corn tortilla and fresh strawberries on the side.  The meal was very tasty!

The recipe was inspired by Family Circle Magazine.  

Ropa Vieja

(Serves 6)

Rice
Saute onion, pepper and garlic in olive oil.  Sprinkle with cumin and cayenne.
1 teaspoon olive oil
1/4 cup onion, diced
1/4 cup pepper, diced
2 garlic cloves, crushed and minced
1/2 teaspoon cumin
Pinch of cayenne

Add dry rice and toast, stirring, for 1 minute.  Add water.  Cook until rice is done.  (Mine took 30 minutes in my counter top pressure cooker.)
1/2 cup wild rice blend
2 cups water

Chicken & Tomatoes
Saute onion, celery and garlic in canola oil.
1 teaspoon canola oil
2 tablespoon onion, diced
2 tablespoon celery, diced
1 garlic clove, minced

Add chicken and spices.  Brown chicken, breaking as it cooks.
6 ounce ground chicken, raw
1/2 teaspoon cumin
Pinch of cayenne

Stir in tomatoes, cilantro, vinegar and olives.  Heat to 165 F.
1 cup diced petite tomatoes with juice
2 tablespoon cilantro
1 tablespoon cider vinegar
4 large Spanish olives, sliced

To serve, mix chicken and rice or serve chicken over rice.