Lunch Special 8 Recipe
Enchilada, chile relleno, rice and beans.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Rice
In a medium pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Sauté until translucent. Add 1 cup of rice, 2 cups of water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and cook for about 18-20 minutes until rice is tender.
- 2
Prepare the Beans
In a small saucepan, heat 1 tablespoon of olive oil over medium heat. Add 1 can of black beans (drained) and season with cumin, salt, and pepper. Heat until warmed through.
- 3
Prepare the Chile Rellenos
Roast 2 poblano peppers over an open flame or under a broiler until charred. Place in a plastic bag for 10 minutes, then peel and deseed. Stuff with shredded cheese and place in a baking dish. Pour enchilada sauce over the top and bake at 375°F (190°C) for 15 minutes.
- 4
Prepare the Enchiladas
Preheat the oven to 375°F (190°C). In a skillet, heat 1 tablespoon of olive oil and sauté chopped green bell pepper until soft. Add shredded chicken and mix well. Take a corn tortilla, fill it with the chicken mixture, roll it up, and place seam-side down in a baking dish. Repeat with remaining tortillas. Pour enchilada sauce over the top and sprinkle with cheese. Bake for 20 minutes.
- 5
Serve
Plate the enchiladas alongside the chile rellenos, rice, and beans. Enjoy your Lunch Special 8!
