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