![\"Photo](\"https:\/\/thuis.us\/blog1\/wp-content\/uploads\/2011\/01\/image.png\" "\\"Photo")
<\/a>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 \u201ckick\u201d which he really liked.<\/p>\n<\/h1>\n<\/h1>\n<\/h1>\nPrep Time: 15-20 Minutes Cook Time: 3 hrs 30 min<\/font><\/h1>\nIngredients <\/h2>\n
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<\/a>
2 Chopped Green Chilies
1 Cup uncooked rice<\/p>\nInstructions<\/h2>\n\n- Put water into a large pot and bring to a boil <\/li>\n
- Drop Chicken Carcass into boiling water and reduce heat to simmer <\/li>\n
- Cover pot and allow chicken carcass to simmer around 2 hours <\/li>\n
- Remove all bones and skin from your broth <\/li>\n
- Place onion into broth <\/li>\n
- cover and let simmer for about 30 Minutes <\/li>\n
- Put in beans, chilies, and spices, replace cover and simmer 30 minutes <\/li>\n
- Turn up heat and heat soup to a low boil <\/li>\n
- Pour in rice, cover pot, reduce heat and simmer about 30 minutes<\/li>\n<\/ol>\n
<\/ol>\n","protected":false},"excerpt":{"rendered":"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 … <\/p>\n
<\/h1>\nPrep Time: 15-20 Minutes Cook Time: 3 hrs 30 min<\/font><\/h1>\nIngredients <\/h2>\n
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<\/a>
2 Chopped Green Chilies
1 Cup uncooked rice<\/p>\nInstructions<\/h2>\n\n- Put water into a large pot and bring to a boil <\/li>\n
- Drop Chicken Carcass into boiling water and reduce heat to simmer <\/li>\n
- Cover pot and allow chicken carcass to simmer around 2 hours <\/li>\n
- Remove all bones and skin from your broth <\/li>\n
- Place onion into broth <\/li>\n
- cover and let simmer for about 30 Minutes <\/li>\n
- Put in beans, chilies, and spices, replace cover and simmer 30 minutes <\/li>\n
- Turn up heat and heat soup to a low boil <\/li>\n
- Pour in rice, cover pot, reduce heat and simmer about 30 minutes<\/li>\n<\/ol>\n
<\/ol>\n","protected":false},"excerpt":{"rendered":"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 … <\/p>\n
Ingredients <\/h2>\n
10 Cups of Water 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 … <\/p>\n
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<\/a>
2 Chopped Green Chilies
1 Cup uncooked rice<\/p>\nInstructions<\/h2>\n
\n
<\/ol>\n","protected":false},"excerpt":{"rendered":"