Huevos Rancheros

• 2 small tortillas
• 2 eggs
• 3 tbspn of oil
• 1 small can of Las Palmas Green Chile Sauce
• 1 small roasted tomato
• 1 chile guajillo [with out the seeds]

I kind of cheated with this recipe. I love this Las Palmas green chile sauce that I use for enchiladas and chilaquiles. This sauce is really useful for many dishes.

Take half of  the small can of enchilada sauce, one roasted tomato, and chile. Blend well in a blender until the the sauce is red.   Heat and serve.

I don't fry the tortillas because I like a healthier version of this dish so I just warm them over a comal [or hot pan].

In a small pan, heat oil until very hot and fry your eggs. I like them over easy. Serve on top of the warm tortillas, and top with the sauce. Add a slice of monterey jack cheese on top and its ready to serve.  This dish is so good!!

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Mexican Rice

• 1/2 can of tomato sauce
• 1/4 small onion diced
• 1 cup of white rice
• 2 tablespoons of vegetable oil
• 1 chicken bouillon cube 
• salt to taste

Heat oil in a small pot, fry the rice until it turns yellow and is well coated with oil, add onions and grill for 2 minutes, add tomato sauce and cook for 2 minutes, add 2 cups of water, buillon cube and 1 tsp of salt. Bring to a boil and turn down and cover to simmer for 15-20 minutes or until water is completely consumed. Add corn or peas to rice.  

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