Assemble enchiladas by smearing on some filling, a sprinkle of chicken and then rolling up.  Place seam side-down in the baking dish.  

 

This Red Rice is my favorite choice for savory rice to serve with Mexican food.  I have tried many of the boxed rices labeled “Mexican Rice” or “Spanish Rice”, but am usually disappointed.  This was in Everyday Food magazine a couple of years ago and has been a favorite ever since.  It only requires a few ingredients and is a tasty addition to a meal.

Red Rice (from Everyday Foods)
2 tsp. vegetable oil
1 small onion, finely chopped
1 clove of garlic, minced
1 Tbsp tomato paste
1 cup long-grain white rice
1 3/4 cup low-sodium chicken broth
1/2 tsp. dried oregano
coarse salt and ground pepper

In medium saucepan, heat oil over medium-high heat.  Add onion and garlic, stirring occasionally, until onion begins to brown around edges, 6 minutes.  Add tomato paste and stir to combine.  Add rice, broth (or water), oregano, salt and pepper (to taste). Bring to a boil; reduce heat to low, cover and cook until liquid is absorbed, 15 minutes.  Remove pan from heat and let rice sit, covered, 5 minutes.  Fluff with a fork and serve. 

 

“So, Dave, are you happy? Two years later and I finally posted your requested dish?” I asked him today.  He replied with, “YES! However, you might need some different photos, so we should make it again to get some better shots.”