2 tablespoons vegetable oil
1 large onion, chopped
Salt and black pepper
1 1/2 cups white rice
3 1/2 cups chicken stock
1/3 pound chorizo, chopped (a package usually weighs 3/4 pound--use half)
3 large garlic cloves, chopped
2 teaspoons ground cumin, 2/3 palmful
1 teaspoon ground coriander, 1/3 palmful
1 1/4 to 1 1/2 pounds chicken tenders, chopped into small dice
1 ripe Hass avocado
1 pint grapes tomatoes, halved
1 small jalapeno pepper, seeded and finely chopped
1/4 cup fresh cilantro leaves, a generous handful, chopped
Juice of 1 lime
1 14-ounce can black beans, drained and rinsed
8 10 to 12-inch flour tortillas
2 cups shredded sharp cheddar cheese
3/4 cup prepared salsa (optional)
1 cup sour cream (optional)
Recipe from Rachael Ray Express Lane Meals
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