One Pot Wonder Enchilada Bowls

The Wholesome Dish by Amanda Finks.

www.thewholesomedish.com

I made a couple of changes to this recipe but we really liked it.

2 tablespoons olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium yellow onion, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup rice, uncooked (I used long grain white rice)
2 cups chicken broth (I only used 1 1/2 cups)
1 (14.5 oz) Rotel tomatoes and chilies (I used mild chunky salsa because I have little kids but diced tomatoes will work as well)
1 (10 oz) jar enchilada sauce (I used Red Old El Paso, mild)
1 cup frozen kernel corns
2 teaspoons chili powder
1 teaspoon cumin
1 (15 oz) can black beans (rinsed and drained)
1 cup Mexican cheese blend, shredded ( I only had Cheddar cheese)

Optional Toppings:

Shredded lettuce
Chopped green onions
Sour Cream
Chopped tomatoes

I added some fresh chopped cilantro, too.

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, chicken, salt and pepper. Cook for about 5 minutes until the onion softens and chicken is no longer pink, stirring occasionally.

Add the rice to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the chicken and rice will be golden brown.

Add the chicken broth, Rotel, enchilada sauce, frozen corn, chili powder and cumin. Stir and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered stirring occasionally. Let it cook until the rice has absorbed all the liquid (about 20 minutes for white rice, brown will take longer).

Remove from the heat. Add the black beans and stir to combine. Top with cheese. Cover and let it rest for 5 minutes.

Serve warm with optional toppings.

Makes 6 servings

Zucchini Delight

The casserole Queens Cookbook by Crystal Cook and Sandy Pollock

8 cups sliced zucchini (about 2 1/2 lbs)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked long-grain white rice
1 cup sour cream
1 cup sharp Cheddar cheese, shredded
2 tablespoons grated Parmesan
1/4 cup seasoned breadcrumbs
2 large eggs, slightly beaten
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan for top

In a large pot over medium-high heat, place the zucchini, onions and chicken broth. Bring to a boil. Cover, reduce the heat to low and simmer for 20 minutes or until the vegetables are tender. Drain well, transfer to a large bowl, and partially mash the vegetables,

Add the rice, sour cream, Cheddar cheese, Parmesan cheese, eggs, breadcrumbs, salt and pepper and stir gently to combine. Spoon the mixture into a 13 x 9-inch baking pan sprayed with non-stick cooking spray.
Sprinkle with 2 tablespoons Parmesan cheese.

Bake at 350 F for 30 minutes or until top is golden brown.

Makes 6-8 servings

Note: I added 1 extra cup of cooked rice, more salt and pepper before baking.

Randy's Chicken Enchiladas with Mexican Rice

3/4 lb chicken breasts, cut into small cubes
1/2 small chopped onion
1 crushed garlic clove
2 tablespoons oil
1/2 teaspoon parsley flakes or cilantro
3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheddar cheese

8-9 medium-size flour tortillas
2 cans (19 oz each) Old El Paso mild (medium or hot) red or green enchilada sauce or both
Extra cheese for topping
Ripe sliced olives (optional)

In  skillet with hot oil, cook chicken, garlic and onion until no longer pink and tender. Let it cool down.

Add:

1/2 teaspoon Parsley flakes or chopped cilantro
 3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheedar, (Do not add any salt).

In a skillet, warm up:

2 cans (19 0z) each Old El Paso Enchilada Sauce mild (Red or green or a combination or both).

Pour some of the sauce into the bottom on a 13x9-inch baking pan.


Quickly dip the flour tortillas (8 to 9 medium-size) in the warm sauce and put some chicken filling and roll them up. Place them seam-side down in the baking pan.

Pour the remaining enchilada sauce on top and sprinkle some Mexican cheese blend or Cheddar; add sliced ripe olives if desired.

Bake in a preheated 350F oven for 35 minutes.

Serve with Mexican Rice and toppings (Guacamole, Sour Cream, Pico de Gallo, Shredded Lettuce etc, etc, etc)


Makes 10-12 servings


Mexican Rice

Cook:

2 tablespoons oil
1/2 cup chopped onion
1 crushed garlic
2 cups rice

Add:

1 1/2 cups tomato juice
1 1/4 cups water
1 cup frozen corn, thawed
Chopped green chilies optional)
1 tablespoons Taco Seasasoning
Pinch of Red pepper flakes
Pinch of cumin
Salt to taste
Chopped cilantro

Cover the saucepan and cook on medium-high heat until it boils. Then, decrease to medium-low and simmer covered until rice is tender and fluffy. At the end, add some chopped cilantro or parsley flakes.

Note: You can make "tomato juice" by mixing tomato sauce and water or by blending some fresh tomatoes with water and straining the mixture.

Confetti Pilaf

1 1/2 cups uncooked long grain rice
2 cups water
1/4 cup butter

1 tablespoon instant chicken bouillon
1/2 teaspoon fresh minced garlic
1/2 cup finely chopped carrots
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
2 tablespoons sliced green onions
Salt
Black pepper

Bring water, garlic, butter, bouillon, salt and black pepper to a full boil. Reduce heat to low; simmer covered until rice is tender (20-25 minutes)

Stir in remaining ingredients and fluff with a fork. Serve immediately.

Makes 4 servings

Asparagus Rice

This was originally a vegetarian recipe written by Linda McCartney that my husband found in her vegetarian cookbook at the Public Library. I changed the recipe a little bit.

1 lb to 1 ½ lb asparagus, though ends trimmed
1 cup long grain rice
2 cups vegetable or chicken stock
2 cloves of garlic, crushed, pinch red chili flakes
1 small onion, finely chopped
3 tablespoons of butter or 4 tablespoons of olive oil
SalT
Black pepper
1/2 teaspoon each onion and garlic powder, parsley flakes
Grated cheese (your choice of cheese)
Grated Parmesan to sprinkle on top of the rice when ready

Heat the grease and cook asparagus for a couple of minutes adding some salt and pepper.

Remove from the skillet and add some onions and cook for 2 minutes.

Add garlic and cook until tender. Stir in the rice and cook for a minute on low heat. Add parsley flakes and red chili flakes.

Pour in the stock, garlic and onion powder and mix well. Add more salt and pepper if necessary.

Put the asparagus on top of the rice and bring the mixture to a boil. Then, cover and simmer at low temperature for about 25-30 minutes or until rice is tender.

Finally, sprinkle with grated cheese and Parmesan cheese. Remove from the heat and cover with the same lid to melt the cheese.

Makes 4 servings