¼ cup olive oil
½ chopped onion
2 cups Uncle Ben’s converted long grain rice
2 teaspoons seasoning salt
¾ teaspoons each of white pepper and garlic salt
¼ cup Lipton Onion Soup Base
½ of 28 oz. tin diced tomatoes
¼ cup chile purée
3 cups water
½ bunch celery, washed and sliced in 1” diagional slices

Sauté ½ chopped onion in ¼ cup olive oil for 5 minutes on low heat, stirring frequently. Add 2 cups rice and stir until grains are all coated with oil. Add 2 teaspoons seasoning salt, ¼ cup Lipton Onion Soup Base and ¾ teaspoons each of white pepper and garlic salt. Stir.
Add ½ tin tomatoes, ¼ cup chile purée and 3 cups water. Bring to a boil. This is the step that determines the success of Spanish rice as over cooking at this point will result in mushy rice. Once rice has come to a boil, remove from heat, add sliced celery and let sit until rice has softened, usually about 30 minutes.

For each Huevos Ranchero you will need:

2 corn tortillas
¾ cup Chile Chapter red chile sauce
½ small onion
3 ounces Monterey Jack and Colby cheeses
1 teaspoon oil
1 or 2 organic eggs (depending on how hungry you are)
2 cups organic romaine lettuce

Set oven to 350°
1. Grate cheeses and combine.
2. Mince onion
3. Place Chile Chapter red chile sauce in shallow container.
4. Preheat skillet and add 1 teaspoon oil.
5. Dip tortilla into red chile sauce and place into skillet.
6. Flip tortilla when pliable, heat for a few seconds and then place onto oven- proof plate.
7. Repeat with second tortilla.
8. On first tortilla, place about 1 ½ ounces grated cheese and a sprinkle of onion.
9. Top with second tortilla.
10.  Place 1 ½ ounces of cheese on top of the second tortilla.
11.  Pour the red chile sauce from the shallow container over the stacked tortillas.
12.  Place in oven until cheese melts.
13.  Fry egg(s) to your liking.
14.  Remove tortillas from oven and place egg(s) on top.
15.  Surround your huevos with chopped romaine.

For 6 enchiladas you will need:

Half dozen corn tortillas
2 cups Chile Chapter red chile sauce
2 chicken breasts, boneless and skinless
1 lb. Monterey Jack and Colby cheese
small container of sour cream
1 small onion
2 tsp oil
2 green onions

1. Bake chicken breasts in a 350 oven until juices run clear approximately 15 to 20 minutes.
2. Season chicken liberally with ground cumin and garlic salt.
3. Thinly slice breasts or shred chicken with a fork.  Set aside.
4. Finely mince white onion.
5. Grate Colby and Monterey Jack cheeses and combine.
6. Preheat a heavy skillet, add 1 teaspoon of oil and begin assembling your enchiladas.
7. Place Chile Chapter red chile sauce in a shallow container.
8. Dip one corn tortilla into the red chile sauce and immediately place
into the heated skillet.
9. Flip tortilla when pliable, heat a few seconds and place on baking tray.
10. Place 1 ½ ounces chicken, a sprinkle of minced onion, 1 tablespoon sour cream and 1 ½ ounces of mixed cheeses on prepared tortilla.  Roll up.
11. Repeat this process for as many enchiladas as you want to make.
12. Ladle Chile Chapter red chile sauce on the prepared tray of enchiladas and garnish with additional cheese.
13. Bake until cheese melts and garnish with sliced green onions before
serving.

For ½ dozen Taco Burgers you will need:

6 corn tortillas
2 tablespoons butter
12 ounces hamburger meat, divided into 2 ounce portions
6 ounces Colby and Monterey Jack cheese
¾ cup Chile Chapter red chile sauce
1 ½ cups sliced romaine lettuce
1 tomato, diced
Small onion, diced

Set oven to 325°

1. Butter each tortilla with 1 teaspoon butter.
2. Wrap stacked tortillas in foil and place in oven.
3. Grate cheeses and mix together
4. Form hamburger meat into 6 half-moon shaped patties.
5. Preheat skillet and fry patties until no pink remains.
6. Remove tortillas from foil and place on a oven-proof platter.
7. Place a hamburger patty on each tortilla and sprinkle with an ounce of cheese.
8. Pour Red Chile Sauce on patty and cheese. Sprinkle with diced onion.
9. Fold tortilla in half and return to oven.
10. When cheese is just melted, remove “burgers” from oven and stuff with sliced romaine lettuce and some diced tomato. Tortillas should remain soft and pliable.