Aroma ARC-930SB Instruction Manual page 28

Monterrey Green Chile Chicken Wraps
1 1/2 cups long grain rice
3 cups low-sodium chicken broth
4 ounce can diced green chiles
1 small white onion, diced
1 pound boneless, skinless chicken breasts, cut into 1/2-inch
pieces
1 tsp. salt
1/4 tsp. cayenne pepper
6 flour tortilla wraps
1 cup lowfat sour cream
2 tbsp. fresh cilantro, chopped
1 tbsp. fresh chives, chopped
1 cup Monterey Jack cheese, shredded
Place the rice, chicken broth and chiles in the inner pot. Stir with a
long-handled plastic spoon. Add the onion, chicken meat, salt and
cayenne pepper. Cover and press the "WHITE RICE" button.
While the chicken and rice cook, loosely wrap the four tortillas in a
paper towel and place them in the steamer tray. Combine the sour
cream, cilantro and chives in a small bowl. After the rice has steamed
for 25 minutes, open the lid, keeping hands and face away to avoid
steam burns, and use oven mitts to place the tortilla-filled steamer tray
into the rice cooker. Steam for an additional 5 minutes. Using oven
mitts, remove the tray and check the chicken with the tip of a knife to
determine that the chicken is cooked through and no pink remains.
Add the sour cream mixture to the rice, carefully replace the steam tray
with the tortillas and steam for an additional 3 minutes.
When done, spoon the Monterrey Green Chile Chicken equally into the
wraps. Layer the Jack cheese over all and wrap. Serves 4.
All manuals and user guides at all-guides.com
26