Chicken Enchiladas with Puerto Rican Rice

This week you are going to see some repeats. I went through my blog and got my menu ideas this week. The last time I made this I a made stacked enchilada instead of rolled. I use a store bought green sauce. The way the recipe is written you kind of use the chicken and dress it with a vinaigrette and then top the whole thing with the sour cream. I mixed everything together in a bowl and added some cream cheese. I put my filling in a flour tortilla and topped it with the green sauce. Baked at 350 for 30 minutes, topped it with cheese and baked 10 more. Roasted Poblano & Bell Pepper Chicken Taco Recipe – Food.com

For the rice I start with a chopped up piece of bacon and render some fat. I don’t crisp it I just cook it until it just starts to brown, in goes some diced onion and poblano pepper, saute until the onion is tender add in 1 cup of quick cooking brown rice and 1 tsp of cumin and toast 1 minute, add in 1/3 cup of cooked black beans(in Puerto Rico these would be pigeon peas) and 1 3/4 cup of stock. Bring to a boil, cover and reduce to a simmer for 20 minutes or until all of the liquid has been absorbed. Finish the rice with chopped cilantro and a lime juice.

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