Spanish Rice
1 Tbsp. olive oil
1 Tbsp. butter
1 cup rice
1 cup chicken stock
1 cup tomato sauce
2 cloves garlic, chopped
1 1/2 tsp chili powder
1 tsp. cumin
1/2 tsp. oregano
1/4 cup diced tomatoes
1/2 cup onion, diced
1/2 cup bell paper, diced
In medium saucepan over medium heat, melt butter with olive oil. Add veggies and cook 2 to 3 minutes. Add rice and stir to coat. Cook stirring often 2-3 minutes until rice is toasted. Add chopped garlic and stir in rest of ingredients. Increase heat to high and bring to a boil, stir well. Reduce heat to low and cook until done and liquids are absorbed. If you have a rice cooker, you can transfer to cooker after all ingredients have been added. Rice cooker will cut off when rice is done.
Enchilada Sauce
1 Tbsp. olive oil
2 cloves garlic, minced
15 oz. tomato sauce
3/4 cup veggie or chicken broth
2 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
Pinch cayenne pepper, optional
Heat olive oil in medium saucepan over medium heat. Add minced garlic and stir for 30 seconds. Stir in tomato sauce, broth and seasonings. Bring sauce to simmer then reduce to low. Dimmer 10 minutes. Cool. Use within 4 days or freeze for up to 3 months.
Enchiladas
1 Tbsp. olive oil
1 cup onion, finely chopped
2 cloves garlic, minced
2 cups cooked, chopped or shredded chicken
15 oz. can black beans, rinsed and drained
4 oz. can chopped green chilies
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. dried oregano
1/2 tsp. salt
1 1/2 cups enchilada sauce, canned or fresh
12 oz (3 cups) shredded cheese – cheddar, Mexican blend, Monterey Jack
8- large flour tortillas
Toppings: Fresh cilantro, guacamole, sour cream or green onions.
Heat olive oil in a large skillet over medium heat. Add onion and cook until it begins to soften, about 2 or 3 minutes. Add garlic and cook 30 seconds. Turn off heat and add cooked chicken, beans, green chilies and seasonings to pan. Add 1/2 cup enchilada sauce and stir until well blended.
Spread 1/2 cup enchilada sauce over bottom of greased 9×13” baking dish. Take one flour tortilla and put 1/2 cup of chicken mixture down middle. Top with 1/3 cup of cheese. Roll up as tightly as possible and put enchilada seam side down in baking dish. Roll the rest of the flour tortillas and place in baking dish. Top with last of enchilada sauce and cheese. Bake in preheated 350-degree oven for 20-25 minutes. Let rest 5 minutes before serving.
