My Mexican Gumbo

• 3 cups Cooked Rice (white Or Brown)
• 24 ounces, weight Salsa (mild, Medium Or Hot)
• 32 ounces, fluid Beef Or Chicken Broth
• 2 cups Leftover Cooked Chicken, Beef Or Pork Warmed And Diced Or Shredded Into Bite Size Pieces. Any Leftover Meat Will Work Fine.
• Desired Toppings (See Below For Suggestions)

1. Cook the rice and keep warm. Pour salsa into a sauce pan. Add the broth and bring to a simmer and remove from heat. Shred or dice up any leftover meat you have on hand.
2. Assemble each Mexican Gumbo serving in individual bowls starting with about 1/2 cup of the warm rice in the bottom of each bowl. Add some of the diced or shredded meat to each bowl on top of the rice. Ladle some of the salsa broth over the meat and rice.
3. Top with any or all of the following toppings and eat using the tortilla chips like crackers. Enjoy!
4. Topppings:
5. canned black beans, warmed and drained
6. diced avocado or guacamole
7. diced onion or sliced green onion
8. diced tomatoes
9. shredded cheese
10. sliced black olives
11. sour cream
12. tortilla chips

weight salsa, fluid beef, chicken

Taken from tastykitchen.com/recipes/soups/my-mexican-gumbo/ (may not work)