Day 30.

Today was fairly uneventful. Went grocery shopping (which is never too fun on a crowded Saturday afternoon) and then came home and made a meal for couple in our small group whose new baby was born with complications in her digestive system and is at a hospital an hour away (please pray for them!). We brought them enchiladas and spanish rice (also some banana bread muffins and fruit). They were really appreciative and we were glad to help out. Plus, they showed us a picture of their new daughter and she is adorable! 🙂

Anyways, their dinner looked so good I made some for us too!

The spanish rice is a new favorite of mine. It finally dawned on me to try making it home-made in my rice cooker (one of those “duh” moments). I don’t follow any particular recipe, I’m more a fan of just “winging it.” Basically, I just put in the rice and water (1 cup rice, 2 cups water), add about a 1/2 cup of salsa, maybe some corn, green peppers, tomatoes or whatever else I have on hand, and a variety of spices (garlic powder, onion powder, salt, pepper, chili powder, cayenne pepper, fajita seasoning, cumin, etc). Give it a stir and let it cook. Sometimes i’ll give it a little stir part-way through or at the end of cooking. YUM!

The enchiladas were a family staple growing up… so there is no set recipe for those either. In this case, the filling was taco seasoned chicken (Mine were meat free of course!!) and a mixture of pinto beans, corn, and a can of diced tomatoes/green chilies seasoned with onion powder, garlic powder, salt, pepper and a little chili powder and fajita seasoning. Top with a sauce of salsa, tomato sauce and taco seasoning and lots of cheese! Bake for about 25-30 minutes at 350* and… YUM!

-Liz

*This post is linked to Tasty Tuesday at Balancing Beauty and Bedlam

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