Spanish Rice

I was first introduced to Spanish Rice when Carl and I lived with Joyce McNary in Lakewood, California. Joyce is an awesome lady in our ward in Lakewood and we lived with her for about 5 months. She lives by herself as all her children have their own families already, but every once in a while, she has some of them over for either spaghetti night or taco night. She'd always invite us, but I usually miss it because I used to babysit until midnight. When my schedule changed, both Carl and I were able to join one of their taco nights... and I immediately fell in love with her Spanish Rice, and with her daughter Mandy's chicken enchiladas! 

So anyway, one Sunday I really missed Joyce... and I made this Spanish Rice recipe and tried my best to make it taste like Joyce's.

SPANISH RICE

Ingredients:
3 cups cooked rice
1 cup chicken stock
1 453 g (1 lb) jar mild salsa
1 small onion, chopped
2 tbsp butter
1/4 tbsp chili powder
1/4 tbsp garlic powder
salt and pepper

In a hot skillet, saute onions in butter until tender. Add chicken stock and let simmer. Add rice and stir until almost fluffy. Add the salsa and blend well with the rice. Season with chili powder, garlic powder, salt and pepper. Reduce heat and continue stirring until flavors are well incorporated into the rice.


I learned that in Mexico, they don't call it Spanish or Mexican Rice. They just call it "rice" or "arroz," pretty much like how we just call steamed rice as rice in the Philippines. And traditionally, you brown the uncooked rice before adding the broth. This is just my easy way of making do. Also, using salsa makes it more easier to prepare because it substitutes all the tomatoes and chiles that needs chopping and saves you me buying extra tomato sauce!

I usually prepare this to satisfy our occasional cravings for tacos or burritos, but I would definitely serve this with cornbread as well. Actually, I am looking forward to summer because I've been thinking of serving this instead of plain white rice to go with BBQ pork chops and some drizzling of lime!!!

Chicken Tortilla Casserole

For some reason, there is always too much tortilla for Carl and I to consume. Once in a while, I used them for my chicken wraps, and for occasional burritos and taco nights. As a couple, we are just beginning to try, at least attempt, Mexican food. (Actually, we've been liking food from Bajio!)

So last night's was an attempt to have Mexican dinner without having to eat the usual soft tacos.

Chicken Tortilla Casserole

Ingredients:
1/2 lb chicken breast, cut into cubes
1/2 cup cream of chicken soup
1 cup water
5 tbsp sour cream
2 small tomatoes, diced
1 medium onion, chopped
1/2 cup mild salsa
flour tortillas
1/2 cup cheddar cheese, shredded
1/2 cup chives
garlic salt
butter

In a hot skillet, brown chicken in butter. Add onions, tomatoes, cream of chicken soup, water, and sour cream. Mix together and let simmer. Remove from fire and set aside.

Grease an 8"x8" pan with  butter. Layer tortilla and chicken mixture until filled, chicken mixture on top layer. Spread with salsa on top layer, sprinkle with chives and shredded cheese. Bake at 350 degrees for 30 - 40 minutes.

Carl and I enjoyed it very much. Though he needed some tapatillo on the side, to add a little bit more spice...and of course he ate with rice. I would have eaten it with Spanish rice - maybe we'll do that next time.