Nanna Tacos

2 or 3 chicken breasts, cooked then shredded or cubed
2 (8 oz.) cans tomato sauce
14.5 oz. can diced tomatoes
1 cup instant rice (add more if needed)
1 green bell pepper, diced
1 onion, diced
1 jalapeno, diced with (hotter) or without (milder) seeds
4 oz. can green chilies
2 tablespoons olive oil (or oil of your choice)
1.41 oz. package of Goya Sazon Con Cilantro Y Tomate
1 clove garlic, minced or ½ teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon chicken bouillon powder
Lime juice (about half a lime) (optional)

Heat oil in a Dutch oven over medium heat. Add green pepper, jalapenos, onion, garlic (if using fresh) and cooked chicken. Sauté for a minute or two. Add diced tomatoes and both cans of tomato sauce. Fill one of the cans of tomato sauce about halfway with water and add to the pot. Add green chilies. When it comes to a boil add seasonings and lime juice. Lower heat and simmer for about 5-10 minutes. Turn flame to high. When it reaches a boil, add rice. Mix thoroughly. If there appears to be a large amount of liquid left, add more rice (up to a half cup). Stir then cover with the lid. When it comes back to a boil, remove from heat and wait 5 minutes until rice is fully cooked. Serve.

In a hurry?  The chicken will cook quicker if you boil it or try using a fully roasted chicken from your local grocery store (Jewel and Wal-Mart roast chickens daily).

This is my sister, Kathy’s recipe.