Chicken Chimis, Mexican Rice, Black Beans

Well, here it is. I finally cooked. It's not that we spent the last few nights not eating, but my husband cooked on the weekend and on Monday we had to go to the dr. to get checked up so we didn't really cook. I really love Allrecipes. And all of last night's dinner came from there...

Chicken Chimichangas with Green Sauce

Ingredients:

2 (10.5 ounce) cans condensed cream of chicken soup 2 (4 ounce) cans diced green chiles 5 pitted green olives 1 jalapeno pepper, seeded and chopped 2 tablespoons fresh lime juice 1 (8 ounce) package cream cheese 1 (8 ounce) package shredded Monterey Jack cheese

1/2 (1 ounce) package taco seasoning 1 pound shredded cooked chicken meat 8 (10 inch) flour tortillas 1/2 cup vegetable oil 1 (8 ounce) package shredded sharp Cheddar cheese 1 cup chopped green onion 1 (8 ounce) container sour cream

Directions:

1.	Pour the cream of chicken soup into a blender along with the green chiles, olives, jalapeno, and lime juice. Puree until smooth, then pour into a saucepan, and warm over medium-low heat while proceeding with the recipe.
2.	In a large bowl, stir together the cream cheese, Monterey Jack cheese, and taco seasoning until well blended. Fold in the chicken. Evenly divide mixture among the 8 tortillas. Fold each tortilla into a rectangular packet around the filling.
3.	Heat the vegetable oil in a large skillet over medium-high heat. Fry 4 chimichangas at a time until golden brown, then drain on a plate lined with paper towels.
4.	To serve, place a chimichanga on a plate, and ladle the warm sauce overtop. Sprinkle with Cheddar cheese and green onions. Finish with a dollop of sour cream. What I did differently: I used canned green sauce. But I didn't eat it so I don't know how that was. And I baked mine chimis at 350 for about 30 minutes or so.

Mexican Rice III

Ingredients:

1 cup long grain white rice 1 tablespoon vegetable oil 1 1/2 cups chicken broth 1/2 onion, finely chopped 1/2 green bell pepper, finely chopped 1 fresh jalapeno pepper, chopped

1 tomato, seeded and chopped 1 cube chicken bouillon salt and pepper to taste 1/2 teaspoon ground cumin 1/2 cup chopped fresh cilantro 1 clove garlic, halved

Directions:

1.

In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cover with tight lid and set your timer for 20 minutes. Do not lift the lid. When the timer goes off, turn off the oven and let the rice set for 5-10 minutes.

What I did differently:
I cooked the onion and pepper with the rice and then added the garlic before pouring in the liquid and seasoning.

Best Black Beans

Ingredients:

1 (16 ounce) can black beans 1 small onion, chopped 1 clove garlic, chopped

1 tablespoon chopped fresh cilantro 1/4 teaspoon cayenne pepper salt to taste

Directions:

1.	In a medium saucepan, combine beans, onion, and garlic, and bring to a boil. Reduce heat to medium-low. Season with cilantro, cayenne, and salt. Simmer for 5 minutes, and serve.

The recipes were ehhh, not terrible, but not melt in your mouth fantabulous, at least to the adults. But the kids ate it. Even our 3 year old who really only eats pb sandwiches every day for lunch. But we do have leftovers that I do get to eat for lunch, so no fuss there.