When my mom was a kid her mom (my grandma) made enchiladas with Spanish rice. When I was a kid, my mom made it. Now, its my turn. The recipe for the enchiladas has been verbally passed down in my family for who knows how many years. My mom says its never been written down. I don’t plan to be the first to write it down – besides, I promised I wouldn’t. This is what they look like though. Yummy stuff.

Served with these enchiladas is Spanish rice (I don’t have a picture, sorry). I’ve made no such promise about that recipe. So, here it is.

Spanish Rice

2 c. white rice
1/2 c. white or yellow onion, chopped
1 3/4 c. chicken broth
1 can tomato sauce (8oz)
1 can diced tomatoes (use the kind with jalapeno peppers if you want to heat things up a bit)
cilantro

Brown the rice in a pan over medium heat. Just before it is done, add the chopped onions and finish browning together.

Add chicken broth, tomato sauce, and diced tomatoes. Stir once.

Bring to a boil

Cover. Reduce heat to lowest setting. Let sit 20-25 minutes.

Remove lid. Fluff rice with a fork. Use the fork to stir in some chopped cilantro.

Optional: Transfer to a serving bowl and accent with a few whole cilantro leaves.

Its good stuff. Make it and serve with your favorite Mexican dish.

Growing up we used to warm up leftover Spanish rice and serve it with an over-easy egg on top for breakfast. I really liked it, but some people I mention that to think its was weird. Is it weird? Am I weird? Don’t answer that. I think it just comes with the heritage here.