I made this for dinner tonight out of leftovers in the fridge, pretty much because I was too lazy to head to the store.  I had no plan on writing this down, but surprisingly, my family loved this so I have to record it before I forget what went into it.  I prepped it after lunch and allowed it to cook during the afternoon football games and it was done by dinner.  I thought it was really good, and my son said it was tasty with just a little bit of “kick” which he really liked.

Prep Time: 15-20 Minutes  Cook Time: 3 hrs 30 min

Ingredients

10 Cups of Water
1 Leftover Chicken Carcass
1 Onion (cut into 4 wedges)
4 Cups cooked & drained Pinto Beans
1 TBSP Crushed Red Chili Flakes
1 tsps. Garlic Salt
2-4 grinds Mt Shavino Grind
2 Chopped Green Chilies
1 Cup uncooked rice

Instructions

1. Put water into a large pot and bring to a boil
2. Drop Chicken Carcass into boiling water and reduce heat to simmer
3. Cover pot and allow chicken carcass to simmer around 2 hours
4. Remove all bones and skin from your broth
5. Place onion into broth
6. cover and let simmer for about 30 Minutes
7. Put in beans, chilies, and spices, replace cover and simmer 30 minutes
8. Turn up heat and heat soup to a low boil
9. Pour in rice, cover pot, reduce heat and simmer about 30 minutes