Mexican Gumbo Recipes

MEXICAN CHICKEN GUMBO

Steps:

• Cilantro Lime Rice: Prepare enough white rice to yield 3 cups cooked rice. Zest 1 large (or 2 small) limes over cooked rice. Add the juice of the lime/limes. Add in diced cilantro. Mix together thoroughly and cover, let sit for 1 hour to set.
• Boil 3lbs of chicken. Let cool, then cube. Set aside.
• In a skillet, sweat diced onion and garlic in olive oil over low heat until they are translucent and have a soft texture. Set aside.
• Dump both cans black beans into colander and rinse. Set aside.
• In large cooking pot, combine chicken broth, chicken stock, petit diced tomatoes, black beans, green chilies, cubed chicken, onions and garlic, and packet of ranch dip mix. After the rice has set, add it to the pot. Cook over medium heat, stirring occasionally, for one hour, or until soup is desired temperature.
• Serve garnished with sour cream, shredded Mexican cheese, diced avocado, and tortilla strips.

MEXICAN "GUMBO"

Steps:

• 1. Put all ingredients in a crockpot and cook for 10-12 hours on low.
• 2. You can either eat in a bowl or use for burrito stuffing.

MEXICAN GUMBO

Steps:

• In a large sauce pan, brown the ground beef.
• Drain beef.
• Add onion and garlic. Cook until the onion has softened.
• Add the remaining ingredients, bring to a boil, and reduce heat. Cover and simmer.
• Prepare the rice.
• Combine the rice and contents of the sauce pan.
• Enjoy!