SOUR CREAM

GRATED SHARP CHEDDAR CHEESE

FRESH CILANTRO, CHOPPED

Get your skillet hot, and add the olive oil and butter. Sauté the onions, garlic and scallions until limp. Add the chiles, cumin and cayenne pepper. Stirring frequently, cook for about 5 mins. Add the chicken stock. Simmer for 30 mins.

Add the beans and precooked chicken. Cook for another 15 mins, or until the chicken is heated through. Adjust the seasonings with cayenne, salt and pepper. Add chopped parsley to taste. Add Corn meal to thicken.

Serve over rice with a dollop of sour cream and grated cheddar cheese on top. Decorated with fresh cilantro.