Mexican Rice With Smoked Sausage

I love rice. I love Mexican food...therefore, I love me some Mexican/Spanish rice! Unfortunately, my husband won't eat it so I don't make it very often but when he's out of town, the kid and I enjoy it.

I'm sure this isn't a traditional preparation but I just started making it like this many, many years ago and it seemed to work well for me so I kept on making it this way. Here's what you'll need:

Rice (I prefer to use Minute Rice in this recipe because it just seems to turn out better but this was all I had), canned black beans, frozen corn, salsa and/or canned tomatoes with green chilies and smoked turkey sausage. (I've also made this with smoked chicken breasts or chorizo. Both are excellent.)

Determine how much water you will need for the amount of rice you're cooking. Substitute canned tomatoes for part of that water if you're using them. If you're using salsa, use two parts water for one part salsa. Add your rice and cook according to package directions.

This is what it will look like when all your liquid is absorbed.

Meanwhile, drain and rinse your beans and thaw about a cup of frozen corn (or to taste).

Add your beans and corn to rice mixture.

Halve your sausage and cut into 1/4 inch slices, add to your rice mixture and heat through.

I love to serve this with a little bit of shredded cheese and a small dollop of sour cream. Also, to me, the avocado is absolutely necessary! This makes such a good (and pretty healthy!) meal...it also freezes exceptionally well! I like to make a big batch and freeze in individual containers so they're ready to just grab on my way out the door as I'm heading to work.

 What are your go-to simple summer time meals?

Linking up to:

Chicken Enchiladas

A favorite meal growing up was my mom's chicken enchiladas. It was not only my favorite but a favorite of our whole family. My mom also always saved the leftover turkey from Thanksgiving to make enchiladas so I was very excited to have leftovers to make it for my family.

Tortilla shells, shredded cheddar cheese, chicken stock (or water), 2 cans cream of chicken soup, 1-2 cans diced green chiles, cumin and leftover chicken (or turkey, in this case).These are the basic ingredients. I  decided to post about this after I had already started so sorry about the open cans!

In a medium saucepan combine cream of chicken soup and green chiles.

Add 1 tablespoon cumin (or to taste).

Stir in 1 cup chicken stock, broth or water; simmer on medium low (do not boil) . I usually just use a canful - why dirty another dish?

This is my leftover turkey breast. See all those great herbs? Yum! I did scrape most of it off for this recipe :(

Cube your chicken or turkey.

Fill tortilla shells with meat and cheese. I usually use about 3 cups cheese (total) in this recipe because I like things really cheesy.

Roll up your enchiladas and place them in greased baking dish.

Meanwhile, your sauce will continue cooking. This is what it should look like when it is ready. (I have no idea why this picture is orientated this way. I can't rotate it either!)

Pour your sauce over your pan of enchiladas. Bake at 350 for 35-40 minutes.

When about 15 minutes remain, cover with more shredded cheese.

Done!

Add sour cream and serve. I hope you love this - we all do. Even my two year old will eat tons of it! I'm eating leftovers right this moment and I think they're even better heated up the next day :)

Linking up to: