10 oz package frozen spinach
1 cup cooked long grain rice
1 cup shredded cheddar cheese
2 eggs, lightly beaten
1/3 cup milk
3 T finely chopped onion
2 T minced fresh parsley
2 T butter, softened
1/2 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp dried thyme
1/8 to 1/4 tsp ground nutmeg
Cook spinach according to package directions; drain well. Add the remaining ingredients; mix well. Transfer to a greased 1-quart baking dish. Cover and bake at 350 for 20 minuets. Uncover; bake 20-25 minutes longer or until a knife inserted near the center comes out clean.
All my kids have liked this recipe as toddlers–especially picking out and eating the black beans!
Tip: I don’t bother with cutting the tortillas to this measurement and that. I just tear them as I go. (This isn’t rocket science.)
8 tortillas (smallish)
2 cups cubed cooked chicken
1/2 cup uncooked instant white rice
2 cups shredded Monterey Jack cheese
15 oz can black beans, drained & rinsed
19 oz can red enchilada sauce
1 cup frozen shoepeg white corn, thawed
1 cup salsa
2 T thinly sliced green onions
sour cream, if desired
1. Heat oven to 350. Spray a 9″ round glass baking dish with Pam. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2″ wide strips. In a large bowl, combine chicken, rice, 1 cup of cheese, beans and 1 cup of enchilada sauce; mix well.
2. Layer 4 tortillas halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 T green onions.
3. Bake at 350 for 35-45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream if desired.
I forgot all about this recipe! It is very good.
2 T vegetable oil
1 cup uncooked white rice
1 onion, chopped
1/2 green bell pepper, chopped (we usually opt for red or yellow instead)
2 cups water
10 oz can diced tomatoes with green chiles
2 tsp chili powder
1 tsp salt
1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and pepper until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with chili powder and salt.
3. Cover and simmer 30 minutes or until rice is cooked and liquid is absorbed.