Sunday, December 20, 2009

Mexican Rice

Mexican Rice
Ree Drummond

2 Tablespoons canola oil
½ whole large onion, chopped
3 cloves garlic, minced
2 cups long grain rice
1 (10 oz) can mild rotel
1 (14.5 oz) can diced tomatoes
2 cups low sodium chicken broth (I use a whole can of Swanson's)
1 teaspoon cumin (more To taste)
1 teaspoon kosher salt
Fresh cilantro, chopped

Heat oil in a large skillet. Add onions, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth, cumin, and salt, and bring to a boil. Reduce heat to low (I leave it at 2.5), cover, and simmer for 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky. If the rice is still a little crunchy, turn off the heat and let it sit with the lid on for at least 5 more minutes.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

White Chicken Enchilada Casserole

And another delicious meal by Ree. I make this, along with her Mexican rice, once every two to three weeks along with mexican rice. It is also one of the best leftover meals ever.

My casserole version of White Chicken Enchiladas
Ree Drummond

2-½ cups cooked, shredded chicken (dark meat tastes much better than breasts in this recipe)
2 cups chicken broth
3 Tablespoons Canola Oil
8-12 whole corn tortillas
1 whole large onion, Diced
3 whole 4 Oz cans whole green chilies, diced
1 whole jalapeno, seeded and finely diced
1 teaspoon paprika
½ cup heavy cream (can use milk or fat free half and half, but I'm not convinced this ingredient is necessary)
2 Tablespoons butter
2 Tablespoons flour
1 cup sour cream (I use fat free/low fat or the new smart balance kind)
2-½ cups monterey jack cheese, Grated
Salt and pepper, to taste
Cayenne pepper, to taste
Picante Sauce (optional)
Cilantro, chopped (optional)


If you are going to use dark meat (which I recommend, but it takes longer - definitely a weekend meal), they sell a 10 lb bag of chicken thighs and legs for about $5 at Kroger. Put all of the chicken legs/thighs in a big pot and fill it with water. Bring to a boil, and simmer for 30 minutes. Shred for two forks when cooked. Portion the extra chicken in quart freezer bags, and freeze until next time.

Microwave the tortillas to warm and soften them. Break them up into 1" squares.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream (or half and half/milk) and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. (Light butter does not work. I've tried :o(.. ) Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt, black pepper, and cayenne pepper to taste.

Ree makes these into enchiladas, but I am lazy, so I make it into a casserole. Use a greased 9 x 13 inch pan. Go here to see a visual.

Pour cheese mixture all over the top, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro, if desired.