Mullinax Ford Up Front® News and Service Coupons

December 2011
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CONTENTS
Now on DriveLiveTV: The 2012 Ford Escape
Ford Finds a New Purpose for Plastic Bottles
Ford Joins the Food Day Celebration
Ford Fiesta Must See Video!!
Preventing and Treating Minor Burns
Winter fun in the Florida Sun
The Envelope, Please…
Vehicle Profile: 2012 Ford Mustang Boss 302
Vehicle Profile: 2012 Ford Flex
Keep that Resolution Alive
2013 Ford Cobra Jet Mustang Continues
Year End Celebration
2012 Motor Trend Truck of the Year
Super Duty® Named #1 in Fullsize Pickup Resale
Picante Chicken & Rice
Score a Trip For Two To The BCS National Championship Game
12 Days Of Christmas
Ford Reinstates Stock Dividends
Head of Ford Talks to ABC News
Check Out Our Used Car Specials
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Picante Chicken & Rice
By Eric Ernst, Mullinax Kissimmee

 
 
Picante Chicken & Rice
 
 
·         1 Tbsp Olive Oil
·         ¾ Cup Chopped Onion
·         2 Garlic Cloves
·         14 ½ 0z (1 can) Chicken Broth
·         1 Cup Picante Sauce
·         4 Boneless, Skinless Chicken Breasts
·         Salt and Pepper to taste
·         1 Cup Rice, Uncooked
·         2 oz Shredded Monterey Jack Cheese
 
 
In a large skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add broth and picante sauce; bring to a boil. Meanwhile, season chicken with salt and pepper. Stir rice into skillet. Arrange chicken over the rice. Cover tightly; reduce heat and simmer 20 minutes. Remove from heat; let stand, covered, for 5 minutes or until the liquid is absorbed and chicken is no longer pink in center. Top with cheese before serving.
 
Variations:
 
·         I like to use fresh salsa (from the produce center of the grocery store) instead of a jar of picante sauce.
·         I also like to cut the chicken up into bite size pieces before cooking. I don’t have to worry about it not being thoroughly cooked this way, plus it’s easier for the kids to eat it this way.
·         I usually use more cheese than this. Colby Jack cheese works well with it too.

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