Good Morning!! I'm headed out to the garden to pick the first veggies of the year. I can't wait! zucchini is one of my (many) favorite veggies. I've also got a couple of tomatoes on the vines that should be ready in a few weeks.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.
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
The Review
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+.
I heard that the only time folks in Utah lock their car doors is during zucchini season. Not to keep their zucchini safe but rather to keep their friends and neighbors from putting zucchini in their unlocked car :-)
ReplyDeleteThere is actually some truth to that! I've walked out of church to find a bag full of veggies--mostly zucchini--on the front seat of my car!
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