Mexican Rice

Mexican rice is the perfect side to go with my many Mexican recipes. It tastes like something from a restaurant and meets my requirement of being easy to make!

















Ingredients
1 tbsp olive oil
1/2 red onion, finely diced
2 gloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1 tsp salt
1 tsp pepper
1 cup rice
1 tsp chicken bouillon
2 cups water
1/2 cup corn


Directions
Saute onions and garlic in a olive oil in a saucepan over medium heat. Cook about five minutes, stirring frequently. Add in spices. Mix in rice. Add in water and bouillon. Bring to a boil and then simmer, cover, and cook for 20 minutes. Remove from heat and stir in corn. Serve.

Beef Quesadillas

I have had my quesadilla maker for years and it's one of my favorite cooking tools. Typically I make chicken enchiladas but I'm glad that I tried out beef ones. They are great!

Ingredients

4lb boneless beef chuck roast
2 tbsp taco seasoning
4 cloves garlic, chopped
1/2 onion, chopped
2 jalapenos, chopped
1/2 cup water
Tortillas
Shredded cheddar cheese


Directions
Place beef in crockpot. Add in all other ingredients (not tortillas and cheese yet). Cook on low for 8 hours. Shred meat and return to juices. Place meat on tortilla and top with cheese. Place second tortilla on top and place on quesadilla maker. Cook for five minutes.

Baked Chicken Cheese Enchiladas

I make this recipe all the time and it is one of my favorites. I typically use 10 inch tortillas and cover them with a simple cheese sauce made with milk, flour and cheese (about 2 cups of cheese, 1/4 cup flour, and 1 cup shredded cheddar). This recipe is from Gourmet Magazine.

Ingredients
4 oz cream cheese, softened
1/4 cup sour cream
2 cups salsa
2 cups grated Cheddar or Monterey Jack cheese
2 cups shredded cooked chicken
1 cup corn
1/2 tsp cumin
1/4 tsp dried oregano
1/4 tsp cayenne
Salt
Pepper
4 scallions, thinly sliced
12 to 14 round 8 inch flour tortillas


Directions
Preheat oven to 325. In a medium bowl, cream together the cream cheese and sour cream. Stir in 1/2 cup of salsa. Stir in 1 cup of grated cheese. In a bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. Add the chicken mixture to the cheese and stir to combine.


In a baking dish spread the remaining salsa on the bottom. Place about 1/3 cup of the filing on the tortillas, roll up and transfer to the dish. Sprinkle remaining cheese on top. Transfer to oven and cook 25 minutes until hot and bubbly.

Creamy Crockpot Chicken Enchiladas

The crockpot is one of my favorite cooking tools. It can make some really tasty meals practically all by itself, including this dish!

Ingredients

1 can cream of chicken soup

1 can enchilada sauce

1 packet taco seasoning (I used my own seasoning)

5 chicken breasts

Tortillas

Cheese

Sour Cream

Directions

Mix ingredients and pour over 5 chicken breasts in the crockpot. Cook on low for five hours, shred the chicken, and cook for thirty minutes. Put on tortillas and top with cheese and sour cream.

Salsa Chicken Rice Casserole

I was in the mood for Mexican and this dish did the trick. The ingredients worked really well together and the cheese was an excellent touch.















Ingredients
1 1/3 cups uncooked white rice
Water (according to rice directions)
4 skinless, boneless chicken breasts
1 tbsp Olive oil
1 cup Monterrey Jack cheese, shredded
1 cup Cheddar cheese, shredded
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 onion, chopped, 1 1/2 cups salsa

Directions
Place rice and water in a saucepan and cook according to package directions (I used my rice cooker and it turned out great). Meanwhile, warm olive oil in a pan over medium heat. Add chicken and cook until now longer pink in the middle, about 5 to 7 minutes. Cut into bite sized pieces. Preheat oven to 350. Lightly grease a 9x3 in ch baking dish. In a medium bowl, combine the cheeses, cream soups, onion, and salsa. Add chicken and rice. Pour in baking dish. Bake for 40 minutes or until bubbly.