I need a good recipe

Hi I am looking a good Spanish rice recipe and beef enchilada recipe...Can someone help

Thank You

The best spanish rice is Zatarain's. It is quick, easy and very good. It takes 25 minutes, which gives you enough time to fix everything else.Also, if you like it even spicier, use a can of rotel tomatoes instead of the regular diced tomatoes.
Beef enchilada I can't help you with...alergic to beef. But if you want to try chicken, I have a great recipe I usually put with the rice.

ok here it is.. for the rice.. put in covered pan on a very low heat , rice has to be covered about 3/4 of inch with water.. first rice is cooked in oil and stirred .. making fried rice.. just oil.. then add tomato paste or diced toms. add. cumin, salt, cilantro, onion powder , garlic powder, peppers if you like. green anahimes. ( non hot green pepper) work best so not to hot for those that don't like heat. add water. never stir rice or it will be gummy . cook extreme low heat for about 20 min or so covered . for the enchiladas... cook the beef like ground hamburger or if you want shredded beef use beef that has no fat.. it is easier to shred, roast works best. boil that .. and shred.. only add a little salt when cooking that. set aside.. grade lots of cheese white and yellow.. open a can of black olives, if you have any left after playing with them on fingers ok.. if not open second can..lol , open a sm. can of anahim peppers. they are already skinned and cut. and are not to hot for kids.. if using fresh ones you have to fry them in oil and peel them first. like making chili reanos, if making hamburger to make like taco bell taste add.. salt, oregano, cumin, garlic powder, onion powder, easy on the salt.. lots of the rest is a good thing. if using shredded beef, don't flavor the sauce will do that. take flour or corn torts, and heat on the top of gas stove, then dip in or on hot oil for just a few seconds to make soft, so will not tear when making, on a flat sheet or casserole dish put in tbs sauce so not dry, cheese, olives(black) ,peppers diced, or just sauce, olives and a little salsa with the meat and cheese, dip the torts in the sauce first before making, just drag across a pan of it.. don't have to dip in deep pan..lol both sides. roll a giant dish full and smother in sauce, cheese, olives, a few peppers , garnish with guacamole, sour cream, cilantro, chili powder for looks and flavor. add a tomato twist on side. heat in oven for a few min to melt cheese is all .. it is already cooked mostly, for sauce... in a pan of hot water add.. a tad salt, cumin, oregano, onion powder, chili powder, now in a cup .. put flour and add oil.. stir into a rue.. now add that stirring into the sauce and it will thicken... enjoy .. make all from scratch. never use a box or can if you can help it.. it is poison gmo food most cans nowadays.. but i know sometimes we must.. if you are not into cooking buy a can of las palmuse sauce for that. it is enchilada sauce.. just add a little flour to thicken..this will total your kitchen so make lots and freeze a bunch for lunches later ... enjoy .. hubs

serve with refried beens(pinto crushed and salted adding a little oil,(use potato masher to mix works best) garnished with cheese, and chips.. chips are easy.. cut in pie triangles.. in 8ths a dozen or so at a time.. like cutting a pie, then deep fry stirring as you do .. separate somewhat when putting in fryer .stir as cooking them to separate or they will stick together. when out , just salt a little.. very good and easy is Mexican food and in the world of restaurants it has the best gp.. gross profit... to many yrs on the line..ow beans are soaked all night first before cooking in water..also,, pour beans out on a table and separate out the dirt clods first.. and rinse in a colander first to... hubs

I'm a Spanish male and I make my own Spanish Rice so if your interested in learning SweetPea then write me an email and we'll discuss it further...

As for the Beef Enchilada, it is a dish that is out of my culture since I from Puerto Rico but I do love mexican food also...

There are many forms of Spanish Rice so which did you want to learn?

Basic White Rice is 1 to 1, rice to water, pinch of salt and tsp of olive oil... Start flame at medium until water boils then bring to low simmer and cover but never stir during cooking until the rice gets cooked and it is shut off,if rice is too dry and under cooked then you can always add a few tsp of water to get the steam in your cooking pot.

Next stage of Spanish Rice recipe goes to a Basic Yellow Rice but you'll need a product called Sazon and tsp of tomatoe sauce added to your water and no salt.

After that it gets complicated when you get to adding beans, chicken, or seafoods but the above is your basic method of making Spanish Rice...

Note Yellow Rice is not the only type of Spanish Rice as you might know of it... There is Paella, rice with chicken, rice with calamari and there is rice with beans...

Basic Spanish product required in cooking those types of rice are; sofrito, tomatoe sauce, adobo, sazon, garlic, celantro, green peppers or roasted red peppers, olive oil in corporated in the Yellow Rice recipe...followed by chicken or beans or seafood...Paella requires both seafood and chicken and can be cooked in a stew pot, Paella pans are in Spain which were made to cook outdoors over an open flame and had a length span of 3 feet...

However, I prefer to use chicken broth instead of water when I cook my rice since it gives it additional flavor...Its just my secret...

bingo.. yes chicken broth rocks..fry the rice first in oil... hubs

Unfortunately, Fried rice isn't part of my Spanish culture and to say that your enchilada will taste like taco bells then i take it you are not mexican or spanish...

lol ..i used to work in a Spanish restaurant many years ago for a couple of years cooking. and yes this is a fast say americanized version. it gives a say, Mexican flavor style of taste in a nutshell. i will say one thing .. it was great getting grandmas homemade torts. to cook real enchiladas right . yes one would have to have been cooking them for many years south of the border or have that exact recipe. I said to make like taco bell taste add, this is obviously vague term . this here is a fast version that can be made that will look and taste just like the Mexican restaurant downtown, and most Americans will like it . but to make best .. yes find a great grandmother that has been making enchiladas for many years and that is best ...hubs

I don't know any mexicans but it would be easier to eat at the Spanish restaurant downtown than to make something that taste like Taco Bell... I ate there once and it was beyond compare to an authentic mexican restaurant... I also never had an enchilada but I do like tacos...In my culture we eat blood sausage, roast pork, rice with beans and octopus salad with plantains...You can't always dismiss the mexicans to the south of the border when they know how to make the best tacos and enchiladas... be real without their culture influence we wouldn't have something to eat during the superbowl thats like sending Italians back to Italy...big no no there cause I also like Pizza...

Honest to goodness real Mexican rice. Start with 2 Tbs. of oil or lard in a skillet. Get it good and hot add 3/4 cup of long grain rice. Fry the rice until it is a toasty brown. Add 1/2 of a small onion finely diced and one clove of garlic also finely chopped. Fry this for about 3 or 4 minutes and then add a small can of tomato sauce. It will form a thick puddle, don't panic that's normal. Add 2 cups or chicken stock or water and stir to mix well. Bring this mixture to boil and stir it one more time. Add a tsp.salt and 1/2 tsp. of pepper. Reduce the heat to a simmer and don't stir it anymore! Simmer the rice covered for about 20 minutes or until all the liquid is absorbed. DON'T STIR IT! Try this and see how you like it. FYI am full-blooded Mexican

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