|Spanish Rice and Beans leftover from making Meatless Enchiladas|
I made a big batch of rice and beans on Sunday. Then 2/3 of the batch went into my rice and bean enchiladas, which are hanging out in the freezer, waiting for next "meatless Monday". Besides trying to integrate fish more into our diets, we also have added one meatless day. We don't always eat it on Monday, but it's a catchy name! This is what is left from my enchilada making, and could be frozen.
I love eggs, and this is an egg based dish. Kind of a cross between scalloped corn and Spanish rice. It bakes up light almost cakey in consistency. It gets a gooey top of melted cheese to go with the whole green chiles that are layered inside, and hence the name Chile Relleno Bake.
On it's own, this Spanish rice and beans is a great side dish for other Mexican food. It's just a basic kind of Spanish rice recipe with black beans added.
Spanish Rice and Beans
1 14 1/2 oz can/pint of diced tomatoes
1 1/2 C water
1 1/4 C uncooked rice
1 T butter
1 T chili powder
1 tsp smoked paprika
1/2 tsp garlic powder
2 jalapenos, seeds and ribs removed and diced
2 14 1/2 oz cans black beans rinsed and drained
Combine all ingredients except beans in a saucepan. Bring to a boil, and stir to combine. Lower heat to medium, and cover with a lid. Cook 20 minutes or until rice is done. Remove from heat and stir in black beans. This would be great piled into green peppers and topped with pepper jack cheese.
Bean and Rice Enchiladas
When this mixture cools, I spoon it into whole wheat tortillas, along with a couple strips of queso fresco cheese and place seam side down in a jelly roll pan (11x15) that I have oiled with canola oil. I top it with salsa, or green enchilada sauce. This makes a dozen large enchiladas. At this point, I cover it with foil and put it in the freezer. On the night I bake it, I will cook it at 375*F for an hour, and then remove foil and add shredded cheese and cook until the cheese melts and it's bubbly hot.
Chile Relleno Bake
Approx 2 C Spanish rice and beans
1/2 C buttermilk
1 14 1/2 oz can of corn drained
Salt and pepper to taste
2 7 oz cans whole green chiles drained
In a greased casserole dish, whisk together the eggs and milk. Add in the rice and beans and the corn. Mix well. Carefully layer the whole chiles in the mixture. Bake at 375*F for on hour, or until it pulls away from the side, and is golden brown like this:
|Chile Relleno Bake before the addition of cheese|
|Chile Relleno Bake, the finished product served with Dutch Style Slaw (see tomorrow's blog)|