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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 & minced
• 1 tablespoon paprika
• 1 teaspoon cumin seed
• 1/2 teaspoon crushed oregano leaves
• 1 14½ 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)