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Mexican Rice • 2 Tbs butter • ½ onion diced • 2 tsp chopped garlic • 7oz can diced green chilies • 4 Tbs tomato paste • 1 cup white rice • 1 ¾ cup water • ½ tsp cumin • ½ - 1 tsp salt to taste Instructions 1. In a medium skillet with high walls add butter, onion, garlic, and rice. Cook over medium heat to toast the rice stirring often. 9. Serve with lettuce and tomatoes or keep them plane as is! the finely chopped onion. Take one of the fried tortillas and dip it in the enchilada sauce to coat both sides. Set on a plate, add a small amount of chicken down the middle of the tortilla and then roll to make a log. Place on top of the onions in the casserole dish. Repeat with the remaining tortillas lining the enchiladas up in the dish. ( I place a row sideways at the bottom to fill the entire dish). 8. Cover the enchiladas in the dish with the left- over sauce to desired wetness (I usually don’t need all of it.) Cover the enchilada with the shredded cheese and place in the oven till the cheese is melted and gooey.
low-medium heat. Cover with a lid and simmer for roughly 15 min. Turn heat off and let sit for 5 more minutes. 4. Fluff with a spoon and serve hot. Enjoy. Fajitas • 2 pounds skirt, flank, sirloin, or hanger steak, sliced into strips (Flank is my favorite sliced against the grain) • 1 bell pepper, deseeded and sliced into thin strips • 1 medium onion, peeled and sliced into thin strips • 3 tablespoons olive oil
Instructions 1. Place the steak into a sealable bag. Place the peppers and onion into a separate sealable bag. In a bowl add chili powder, ground cumin, salt, black pepper, and garlic to. Add half of the seasoning to the steak and half to the vegetables. Seal the bags tightly and refrigerate for one hour to overnight. 2. When ready to cook, heat a large skillet over medium-high heat. Add 1-2 tablespoons of oil to the skillet and once smoking hot, Pour the vegeta- bles into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add the remaining oil. Sear the steak strips in the same skillet. When the steak is cooked throughout (about 7-10 minutes), add vegetables back to the skillet with the steak. Cook till desired crispness.
• 1/2 teaspoon chili powder • 1 teaspoon ground cumin • 1/2 teaspoon salt • 1/2 teaspoon ground black pepper • 2 cloves garlic, minced • 6-8 tortillas, warmed to serve
3. Serve with warmed tortillas and enjoy!
2. Once golden browned, add can of diced chilies, tomato paste, cumin, and salt. Stir all ingredients together.
3. Slowing stir in water. Bring to a simmer over
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