The Cadillac Cowgirl Mexican Rice

My child loves this rice - and that's saying something. She asks me all the time to make her "the orange rice". I take that as a compliment from a 6 year old who survives on PB & J sandwiches, hot dogs, and bologna and tomato soup. I'm also including the directions for cheese enchiladas. They are so easy to make. Here goes:

Mexican Rice Ingredients and Directions:

1 C long grain rice, uncooked
1 Medium yellow onion, chopped
2 T olive or vegetable oil
1 8 oz can tomato sauce
2 Chicken Buillon cubes. I prefer the Knorr "Pollo de Caldo" brand. I also like to use 1 chicken and 1 tomato buillon cube as a variation. Either way is just fine.
3 1/2 C water
1/4 tsp salt
1/4 tsp pepper

In large skillet, heat your oil. When the oil is hot, turn the heat down to medium high and add your uncooked rice. Cook it until it starts to brown; be careful not to burn it. Once it starts to brown, add your chopped onion, still making sure you don't burn the rice. You may want to to turn it down to medium at this point. While the rice and onions are cooking, add your buillon cubes to 2 cups of boiling or hot water. (I do this in the microwave all together - buillon cubes in a pyrex measuring cup with the 2 C of water and heat it together to help dissolve the cubes). When the onion starts turning translucent, add the tomato sauce, water and buillon cubes, salt and pepper. Stir together and add another cup of water to the skillet. Turn back to high, bring to a boil and then cover. Let it boil for a few minutes and then turn the heat down to low/simmer. Check your rice periodically, but don't stir it around. Gently lift it up to make sure it's not sticking. You will need to cook it for 50 minutes to an hour. At 35 minutes, check it again and make sure the rice isn't sticking. If the liquid is almost gone, go ahead and add in a 1/4 to a 1/2 cup of water. Let it finish cooking, don't rush it. The rice is going to be fluffy and the liquid absorbed when it's ready. Don't mess with too much or you get goopy rice. This makes plenty and you will probably have leftovers. It freezes just fine, too.

Cheese Enchiladas

12 corn tortillas
12 pieces of cheese (I buy a block of cheese and slice it into chunks. You can also buy shredded cheese to sprinkle inside.)
2 Cups shredded cheese (more if you are going to use it inside the enchiladas and on top)
Chopped onions if desired
1 can of enchilada sauce (I use Old El Paso Mild. There are two sizes, get the bigger one - I think it's 20 oz.)

Preheat your oven to 350 degrees. Soften your tortillas so that they will roll up easily. You can do this in the microwave, or in a skillet with a little bit of oil. Just drain them if you do them in the skillet. Roll up 12 enchiladas in a 13x9 dish, pour the enchilada sauce over them and sprinkle the cheese (and onions if you like onions. I do!!), cover with foil and bake them for 30 minutes. They are ready when the cheese is melted and bubbly.

You can really play with these...you can actually make close to 16 in that size dish. Use flour tortillas instead of corn, different cheeses. You can also pour chili over the top for chili con carne instead of a red sauce. The possibilities are endless. Serve with refried beans and your family will think they've gone to Little Mexico for dinner....haha!!