Lunch, Dinner

Chicken Taco Soup

Chicken Taco Soup
This soup has big Mexican flavor with beans, corn, green chili, taco seasoning, shredded chicken, cheease, and spices!
Recipe type: Lunch, Dinner
Cuisine: Mexican
  • can navy beans 1 (15½ ounce)
  • can small red beans 1 (15½ ounce)
  • can sweet corn 1 (15½ ounce)
  • garlic cloves 3
  • canned green chili peppers 2 tablespoons
  • tomato paste 2 tablespoons
  • Package taco seasoning 1
  • Whole rotisserie chicken 1
  • chicken stock 8 cups
  • Cheddar cheese
  • flour tortillas
  • container of sour cream 8 ounce
  • fresh lime juice 1 teaspoon
  • smoked paprika 1 teaspoon
  • salt 1 teaspoon
  1. Over medium heat add the first 7 ingredients along with the chicken stock to your IMUSA STOCK POT and gently mix. Cover with lid and bring to heat.
  2. Cook for about 2 hours or until beans are soft.
  3. When beans are soft, add the skinned and pulled chicken to the IMUSA STOCK POT. Cook it for 10 more minutes. Turn off the heat and serve in a soup bowl.
  4. For sour cream topping, Place sour cream in a bowl and whisk in lime juice, paprika, and salt. Keep refrigerated until ready to serve.
  5. Once the chicken soup is ready serve with grated cheddar, toasted tortilla chips, and a dollop of the sour cream topping.

Arroz Clasico Mexicano “Classic Mexican Red Rice”

Classic Mexican Red Rice
Mexican rice is known as "Arroz Rojo" in Mexico and it is a savory tomato-flavored side dish that goes well with any Mexican-themed meal!
Recipe type: Lunch, Dinner
Cuisine: Mexican
Serves: 4
  • chicken broth or water 2 cups
  • white onion ½
  • garlic clove 1
  • ripe Roma or Saladette tomato (or ¼ cup of tomato puré) 1
  • Salt 1 tablespoon
  • vegetable oil 1 tablespoon
  • long grain rice 1 cup
  • carrots 1
  • frozen peas ¼ cup
  • Serrano Chile 1
  1. Blend the chicken broth, onion, garlic and tomatoes. Using an IMUSA strainer, strain and set aside.
  2. Using an IMUSA Caldero, add the oil and heat over a medium flame.
  3. Add the rice. Stir for 3 minutes or until the rice grain is white on the inside and transparent on the outside.
  4. Add the chicken broth mixture to the rice. Add salt.
  5. Bring to a boil and add the carrots, peas, and whole *Serrano chile. Cover and place on low heat. (*You can also use Chile of preference)
  6. Continue cooking for an additional 20 to 25 minutes or until the liquid evaporates. Do not uncover the rice for at least 15 minutes or it will not cook properly.

Arroz con Gandules “Rice with Pigeon Peas”

Rice with Pigeon Peas "Arroz con Gandules "
Rice with Pigeon Peas is Puerto Rico's national dish. Any special occasion meal in Puerto Rice would not be complete without Arroz con Gandules. The rice gets a deliciously unique flavor from the ham, sofrito, and tomato sauce.
Recipe type: Lunch, Dinner
Cuisine: Caribbean
  • Long-grain white rice 2 cups
  • 15oz can of pigeon peas 1
  • 8oz can of tomato sauce 1
  • Sofrito 2 tbsp
  • Diced cooking ham 1 cup
  • Salt & pepper To taste
  1. In the IMUSA caldero, heat oil over medium heat. Add the tomato sauce, sofrito and ham, mix well to coat. Cover and cook over low heat until it begins to simmer; about 10 minutes.
  2. Stir in the rice and mix well to coat. Add 4 cups water and raise the heat. Once the mixture has come to a boil, add salt & pepper, (taste the water) reduce the heat to low and cover.
  3. Cook uncovered, stirring frequently until the rice is moist and the water is mostly evaporated-5 to 10 minutes.
  4. Add additional salt & pepper (if needed) and serve immediately.
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