Mindylynns Kitchen

So I’ve been contemplating how to use left over rice to make yummy foods.    I attempted a rice pudding using left over steamed rice from chinese…I didn’t get the ratio right…way too much rice.  I’ll be trying that one again. But the one that I loved was a tortilla soup.  I used leftover spanish rice.  I used chicken stock salsa and diced fire roasted (canned) chilis to make the rice which I then used to make chicken chimichangas.  So with the leftover rice I had some fun.  I used a chicken stock that I flavored with a little of a tortilla soup packet (I think what I did next would have been enough) then I added some fire roasted salsa and some fire roasted (canned) peppers and brought it to a boil for a few minutes.  In a bowl I added 3/4 cups of rice, a handful of rotisserie chicken chunks, and some shredded (raw) napa cabbage and laddeled the broth on top.  I let it sit for a few minutes giving the broth a chance to bring all the ingredients to the appropriate temperature and to cook the cabbage.  I then topped it with a generous amount of fresh diced avocado, pico de gallo and crushed tortilla chips.  YUM