| 6 | | Boneless skinless chicken breasts, cut into pieces |
| 3 | cn | (14.5 oz.) chicken broth |
| 14 1/2 | oz | Mexican-style stewed tomatoes |
| 14 1/2 | oz | Crushed tomatoes |
| 10 | oz | Ro-Tel |
| 2 | c | Water |
| 1 | sm | Onion, finely chopped |
| 1 | | Rib celery, thinly sliced |
| 1 | ts | Garlic, crushed |
| 2 | tb | Ground cumin, or to taste |
| 2 | tb | Chili powder |
| 1/2 | bn | Fresh cilantro, washed & chopped (leaves only) |
| 1 | tb | Worcestershire sauce |
| 1 | sm | Lime, juice of |
| 1/2 | c | Hot sauce (picante) |
| | MEXICAN RICE |
| 4 | tb | Oil |
| 2 1/2 | c | Long-grain rice |
| 1/2 | cn | (14.5 oz.) mexican-style stewed tomatoes, chopped |
| 1 | sm | Onion, chopped |
| 1 | ts | Garlic, minced |
| 2 | ts | Cumin |
| | Salt & pepper |
| 14 1/2 | oz | Chicken broth |
| 1 | c | Water |
| 1 | c | Frozen peas |
| | CONDIMENTS |
| 12 | | Corn tortillas, cut in 1" strips |
| 2 | c | Monterey jack cheese, shredded |
| 4 | | Limes, sliced |
| 3 | | Avocados, peeled and cubed |
