see enchilada recipe from april 2009
the rice is simple. use a small can of diced tomates with green chilies.
usually you would use 2 cups water with 1 cup rice. in this case just measure the water/juice from the can of tomatoes and add water to hit the 2 cup measurement. {don't measure the tomatoes though} then use 1 cup rice... and cook like normal or ~ 20 minutes.
