Wednesday, February 24, 2010

Mexican Lettuce Wraps, Easy Mexican Rice, Corn

My mother created these Mexican Lettuce Wraps, and they are divine!
1 pkg reduced fat cream cheese, softened
1 can refried beans
1 c salsa
1/2 c cheddar cheese, shredded
1/2 c mozzarella cheese, shredded
2 green onions, chopped
1 small can sliced olives (optional)
1 small tomato, chopped (optinal)

1 1/2 c rice
3 c water
1 (8 oz) can tomato sauce
few dashes cumin, chili powder, garlic powder, minced onion

2 chicken breasts, cut into bite-sized pieces
1 T butter
2 tsp cumin
salt and pepper to taste
1 T lime juice
1 head roamine lettuce, leaves washed and patted dry

frozen corn

In an 8x8 baking dish, layer cream cheese, refried beans (use 1/2 the can or the whole can- your preference), salsa, cheeses, green onions, and olives and tomatoes if using. Bake at 400 for 20 minutes, or until bubbly.

Spray your rice cooker with cooking spray. Throw in the rice, water, tomato sauce, and seasonings.

In a pan, melt butter and saute chicken with cumin, salt, and pepper. Once the chicken is golden brown, remove from heat and drizzle with lime juice.

Microwave frozen corn.

Serve Mexican lettuce wraps Asian style; take lettuce leaves and layer hot dip, rice, and chicken.

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