Tostadas, Rice, and Many Leftovers

The tostadas were, of course, excellent but it was the rice recipe I created from two recipes in the cookbook that rocked my week.

The Best Spanish Rice in Illinois

Brown 1 onion and 2 coves garlic, both chopped, in cast iron with much Crisco.
Add 1 cup dry white rice. Brown for 10 mins or so.
Add 2 large tomatoes and 4 or 5 green chilies, all chopped.
Pour in 3 or so cups of chicken broth(how ever much comes in those fancy broth boxes)
Add some salt and pepper.
Bring to boil.
Reduce heat.
Let simmer uncovered until liquid is absorbed.
Try your hardest not to stir it.

It was pretty dang good!

With ample leftovers of chicken, tortillas, beans, and cheese I was able to make to following...

Chicken tacos (fried up con queso) with rice.
Chicken, bean, and cheese quesadillas with rice.
Chicken, bean, cheese and rice burritos.
Chicken, green chile, cheese sandwiches (grilled up and wonderful).

It was a good week.

On the left, my kitchen was a mess, which never happens. I blame the full moon. On the right, notice the huge bite taken out of the tostada. I guess Matt just couldn't wait! Also notice the fried-at-home tortillas. ;)