Mexican Rice

3 Tbsp. oil
1 cup uncooked rice
1/2 tsp. garlic
1/2 tsp. ground cumin
1/2 tsp. onion powder
2 tsp. chicken bouillon
1/2 cup tomato sauce
2 cups water

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. Remove from heat, add spices, bouillon, tomato sauce and water.  

Return to heat and bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.  Salt and pepper to taste.

Honey Lime Enchiladas

1/3 cup honey

1/4 cup lime juice

1 Tbsp. chili powder

1/2 tsp. garlic powder

3 boneless chicken breasts

1 15-oz can black beans

2 10-oz. cans green enchilada sauce

Shredded Mozzarella cheese

Shredded Cheddar cheese

6 large flour tortillas

Mix honey, lime juice, chili powder and garlic powder in a small bowl.  Place chicken in crock-pot and pour honey mixture over the top.  Cook on on high (for 5 hours if frozen - less if refrigerated).  Shred.

Lightly spray 9x13 pan with nonstick cooking spray. Pour 1 can of enchilada sauce into pan. Fill tortillas with chicken, mozzarella cheese and beans.  Roll, & put into pan.

Pour remaining enchilada sauce over top of enchiladas and sprinkle with Cheddar cheese. Bake uncovered at 350 for 30 minutes.