1 cup of Long Grain Rice
2 Tbsp of Light Olive Oil
1 Small Onion, finely diced
1 Small Red Bell Pepper, seeded and finely diced
1 8oz can of Tomato Sauce
1 ½ cups of Chicken Stock
½ tsp of Ground Turmeric
½ tsp of Ground Cumin
1 tsp of Granulated Garlic
½ tsp of Oregano
4 Cloves of Garlic, minced
Salt and Pepper, to taste
In a saucepan, add the olive oil along with the onion, bell pepper and garlic and let them cook together over medium heat until the onion becomes translucent.
Add the rice, stir it around with the onion mixture for about a minute.
Add the tomato sauce, chicken stock, tumeric, cumin, oregano, granulated garlic, salt and pepper.
Place a lid on the pot, reduce the heat to medium low and simmer for about 15 to 20 minutes or until the rice is tender.
Fluff it up with a fork and serve it right away!
1 (14-ounce) can diced tomatoes with chiles, drained
2 scallions, light green and white parts only, finely chopped
1 jalapeno, seeded, deveined, and finely chopped
1/2 cup finely chopped cilantro leaves
1 lime, juiced
1 rotisserie chicken, meat removed and shredded (skin and bones discarded)
2 cups grated Cheddar
1 cup sour cream
1/2 small red onion, finely chopped
Salt and freshly ground black pepper
6 (8-inch) flour tortillas
To prepare the salsa: Combine the tomatoes, scallions, jalapeno, cilantro, and lime juice in a mixing bowl. Add a healthy pinch of salt and set aside at room temperature until ready to cook the enchiladas.
Preheat your oven to 350 degrees F. Spray a 9 by 13-inch baking dish with nonstick cooking spray.
To prepare the enchiladas: Place the shredded chicken in a large bowl. Add half of the grated cheese, sour cream, and onion; season with salt and pepper. Mix well to combine.
Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture across the center of each tortilla. Roll them up to close and place, seam side down, in the prepared baking dish. Pour the salsa over the tortillas. Cover with aluminum foil and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining 1 cup of grated cheese. Return the baking dish to the oven until the cheese is melted and edges of the tortillas are just beginning to get crisp, 5 to 8 minutes. Serve hot.
For the Sauce:
1/2 cup packed light brown sugar
Pinch of kosher salt
1/2 cup unsweetened cocoa powder
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
For the Sopaipillas:
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon shortening
1/3 cup warm water
Oil for deep-fat frying
Granulated sugar, for coating
Make the sauce:
Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.)
Make the sopaipillas:
In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly).
On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12-in. x 10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter.
In a deep-fat fryer, heat 2 in. of oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm.
Sprinkle with sugar, and drizzle with chocolate sauce for serving.
1 box brownie mix (9×13 size)
3/4 teaspoon ground chipotle chile pepper, or cayenne pepper
1 teaspoon ground cinnamon
Prepare boxed brownie mix according to package directions adding 3/4 teaspoon ground chipotle chile pepper and 1 teaspoon ground cinnamon to the batter.
Bake according to package directions.