1 cup sour cream
1/4 cup La Mexicana Salsa
pinch of paprika
salt, according to taste
Serve over baked potatoes, tacos, omelettes, burritos, or as a dip.
1 10 oz. container of La Mexicana Pineapple Mango Salsa
1 lb. boneless chicken breasts, cut into 1-inch cubes
1 chopped onion
1 chopped green pepper
2 thinly sliced carrots
3 tablespoons soy sauce
2 tablespoons cooking oil
1 tablespoon sugar
salt and pepper according to taste
4 cups cooked rice, heated
Heat oil in a large skillet or wok over high heat. Add cut chicken, onions, green peppers, and carrots. Sautee until golden brown and chicken is cooked. Add soy sauce and sugar. Remove pan from heat and carefully fold in La Mexicana Pineapple Mango Salsa. Add salt and pepper. Spoon mixture over rice and serve.
Serves four. May substitute with favorite fish or seafood.
1 cup La Mexicana Salsa
1 1/4 cups chicken broth
1 cup rice
1 cup corn
4 spoonfuls vinegar
garlic, salt and pepper according to taste
In a saucepan, combine rice with all ingredients except the vegetables. Bring to a boil over a low heat until the rice becomes tender. Add corn and salsa, and garnish with radishes or tomato slices. Serves four.
1 cup La Mexicana Salsa
2 1/2 cups ground beef, shredded beef, or chicken breast (golden brown)
1 8 oz. can tomato puree
garlic, salt and pepper according to taste
Mix all ingredients in a saucepan, and heat until boiling. Serves 12 tacos, burritos, or enchiladas. Goes well with La Gringa Dip.