CHILI SANTA CRUZ
Yield: Makes 6 servings.
Ingredients
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 to 3 fresh or pickled jalapenos, seeded, and minced
• 1 tablespoon paprika
• 1 teaspoon cumin seed
• 1/2 teaspoon crushed oregano leaves
• 1 14-1/2- to 16-ounce can peeled tomatoes, chopped
• 2 cups chicken broth
• 3 corn tortillas
• 1 pound shark fillets*, cut into 1/2-inch cubes
• 3 cups hot cooked rice
Directions
Heat oil in Dutch oven or large saucepan. Add onion and cook over medium heat until soft but not brown.
Stir in garlic, jalapenos, paprika, cumin and oregano. Cook over low heat, stirring, 2 to 3 minutes. Add tomatoes and chicken broth. Simmer, covered, 30 minutes.
Meanwhile, cover tortillas with warm water; let stand 10 to 15 minutes. Drain; tear into small pieces. Add fish and tortillas to tomato mixture. Simmer 10 minutes. Serve over fluffy rice.
*Or other firm whitefish, such as halibut.
Nutrition Facts
Calories 329
Total Fat 12g
Cholesterol 33mg
Sodium 724mg
Total Carbohydrate 37g
Dietary Fiber 2g
Protein 19g
USA Rice Federation (www.usarice.com)
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