Chicken Enchiladas and Spanish Rice

DSC_6620 [1600x1060]Grill some chicken thighs, seasoned with chili powder and cumin, in olive oil then chop them and roll the meat with pinto beans and a generous handful of cheese in tortillas.  Place them into an oiled casserole and cover with a jar of tomatillo sauce.  Give them another sprinkle of cheese and bake them in a 350 oven for about 25 minutes.  While they are going dump a cup of long grain white rice into the same skillet the chicken cooked in and add more olive oil, chopped bell peppers, onions, and garlic and brown the rice over medium high heat.  When the rice has some color and the veggies are soft, add a can of tomato bits with green chilies, 2 cups of chicken broth with a tablespoon of tomato paste stirred in, and a handful of dried cherry tomatoes.  Let that all come to a boil then simmer, covered, until the liquids are absorbed.  I think it’s the best Spanish rice I’ve ever made.