For Father's Day my hubby requested Chicken Enchiladas. It is one of my family's favorites and since its pretty easy I don't mind making it. I had some sauce leftover, so I used it for Mexican Rice.
10" dutch oven
2 Tbs. vegetable oil
1 cup long grain rice
2 cups chicken broth
1/2-1 cup enchilada sauce or 1 (8oz.) can tomato sauce
chopped onion, green pepper and green chilies, if desired
chili powder, cumin, garlic powder and red pepper to taste
In your dutch oven, with a full spread of coals, cook the rice and vegetables in oil until rice is lightly browned. Add the chicken broth, enchilada or tomato sauce and spices. I add more spices when I use tomato sauce since the enchilada sauce already has spices in it. Bring to a boil. Cover and reduce the heat so the rice is simmering. I moved a few coals to the top to help keep the heat in. Simmer 20 minutes or until rice is tender. Serves 4-6.
The Finished Product
This turned out pretty good for a recipe I made up as I went along. I didn't put the veggies in this one because I knew most of my kids wouldn't eat it with onions and peppers. I did add a half a can of green chilies, though. It wasn't the perfect rice recipe by any means, but there weren't any leftovers either. The enchilada sauce I make is so yummy I could eat it plain, so it goes with out saying that anything I put it on will be good. We gave this a B+.