Liz Robles' Mexican Rice

2 cups rice
2 TBS oil
1/2 cup water
1 large tomato
1/2 onion
2 Serrano chilies
2 TBS chicken bouillon
1 tsp salt
4 cups water

In blender, blend together tomato, onion, chilies, and chicken bouillon with 1/2 cup water.
Add oil and rice to large frying pan and cook and stir until rice is toasted.
Add blended tomato mixture; and cook a few minutes.
Add 4 cups water, bring to a boil, then reduce to simmer for 20 minutes.
Remove from heat and allow to stand 10 minutes.

2-minute Salsa Verde Rotisserie Chicken Tacos

2 cups shredded rotisserie chicken
1 cup salsa verde
1/4 cup orange juice
Zest of 1/2 lemon

In a medium saucepan, mix all ingredients.
Heat and stir together until hot and combined.
Serve in tacos topped with pico de gallo, avocado, sour cream, cheese.
(Recipe from Coral Barajas)

Doug's Chili Verde

2 - 3 large onions, diced medium
4 stalks celery, diced
2 TBS chopped garlic
3 LBS boneless pork chops, cut into bite-size pieces
3 small cans diced green chiles
2 16-oz cans diced tomatoes
2 16-oz cans tomato sauce
4 cups water
3 tsp salt
1 tsp black pepper
1 TBS dried oregano
2 tsp Cavenders Greek seasoning
Olive oil for sauteing

In a large pot, place enough olive oil to coat the bottom...
Add onions, celery, and garlic - saute until onions are tender.
Add pork and cook and stir until pork is browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer at least 1 hour.
Serve with rice and/or flour tortillas.

Chile Relleno Casserole #2

1/2 cup butter, melted
1 7-oz can green chiles (not diced) - or enough to cover bottom of baking dish
1/2 pound grated cheddar cheese
1/2 pound grated Jack cheese
(Or 1 pound grated colby/jack cheese)
3 eggs
1 tsp salt
1/4 tsp pepper
2 cups milk
1 cup Bisquick

Pour butter in bottom of a 13" X 9" baking dish.
Arrange chiles on bottom of dish.
Cover with cheeses.
Blend eggs, milk, Bisquick and seasonings
Pour over cheese layer.
Bake at 350° for 35 - 40 minutes until set.

Doug's Spanish Rice

3 stalks celery, diced
12 baby carrots, diced
1 onion, diced
2 TBS oil
1 lb extra lean ground beef
1 15-oz can tomato sauce
1 15-oz can diced tomatoes
1 7-oz can diced green chiles
1 3/4 cups water (or 1 tomato sauce can)
1 packet dry spaghetti sauce mix
3 cups dry long grain white rice, cooked

Heat oil in a large frying pan. Add celery and carrots and cook & stir until slightly tender.
Add onion and cook until tender.
Add ground beef; cook and stir until beef is done.
Add tomato sauce, canned tomatoes, water, green chiles, and spaghetti sauce mix...
Stir well and bring to a boil.
Lower heat; cover and simmer 45 minutes - 1 hour, stirring occasionally.
Meanwhile, cook rice according to package directions.
Allow rice to sit, covered while sauce simmers.
When sauce is ready, uncover rice and fluff.
Pour sauce over rice and mix thoroughly, making sure all grains are covered with sauce.

Creamy Chicken Flautas

2 large boneless, skinless chicken breasts
1/3 cup salsa
1 tsp. chili powder
1 tsp. ground cumin
1 tsp garlic powder
1/3 cup water
1 1/2 cups shredded cheese (cheddar or jack)
8 oz cream cheese
10 - 12 flour tortillas
Optional: Salsa and/or Guacamole for dipping

Instructions

• Combine chicken, salsa, cumin, chili powder, garlic powder, and water in a crock pot.
• Cook on high 4 hours, or on low 8 hours.
• Shred chicken using 2 forks to pull apart.
• Add cream cheese and shredded cheese.
• Cook another 15 minutes - 1/2 hour. 
• Stir to combine. (I allow mixture to cool somewhat before assembly)
•  heat oven to 400 degrees.
• Making a line down the middle of each tortilla, evenly distribute chicken mixture over each tortilla, and then roll up tight.
• Line a baking sheet with parchment  paper.
• Place rolled up tortillas, evenly spaced, on the cookie sheet (seam side down) and spray cooking spray generously over the top.
• Bake for 10-12 minutes or until tortillas become golden-brown.
• If extra crispness is desired, place under broiler 1 - 3 minutes - careful, they burn easily!

Pam's Chile Relleno Casserole

3 7-oz cans whole green chiles
1 lb. Jack cheese, grated (reserve 1/2 cup)
1 lb. cheddar cheese, grated
3 eggs, beaten
3 TBS flour
1 5-oz can evaporated milk
1 8-oz can tomato sauce

In a 9" X 13" pan, layer half the chiles then half the cheeses.  (Remember to reserve 1/2 cup of Jack cheese)
Add flour and milk to beaten eggs, and using an electric mixer (to make sure there are no lumps), beat until well blended.
Pour egg mixture over chile/cheese layers.
Casserole may be refrigerated at this point if desired.
Bake at 350 for 30 minutes.
Spread tomato sauce evenly over the top, and sprinkle with reserved cheese.
Bake 15 minutes longer.
Allow to set for 5 minutes before cutting into squares to serve.
* Recipe may be halved and baked in an 8" X 8" pan.

Mexican Restaurant Rice

Just that simple tasty rice you get with dinner at a Mexican restaurant. Perfect for a home dinner with tacos and beans.

1 cup long grain rice

2 cups water or chicken broth

1 TBS tomato bouillon (such as Knorr brand)

2 TBS vegetable or olive oil

In a skillet, heat the oil over medium heat.

Add rice, and cook and stir until rice is a nice golden brown and smells toasty. Do not burn!

Add the water and then the tomato bouillon.

Stir to combine.

Reduce heat to simmer, cover, and allow to cook about 20 minutes.

You may add a small amount of peas, diced carrots or onion, if desired, during the cooking time.