I’ve been to Mexico once.
Tijuana to be exact. We didn’t have any chips and salsa with guacamole and we didn’t splash around in the warm water. It was a tour bus my family took on a day excursion during Disneyland trip when I was about thirteen. My dad was on a mission to buy leather jackets for all! I’m guessing leather was a bargain in Tijuana? My sister and I also each got a beautiful silver necklace. My sister, who was rocking quite the banging eighteen year old body, created a bit of a ruckus in the streets, getting whistled at, and the like. Obviously, this didn’t sit too well with my dad, who rivaled my sister’s looks with evil glares to the catcalling men, and we were marched back to the tour bus to wait. Meanwhile, two boys around my age got on the bus and entertained the remaining passengers waiting with singing and guitar playing. They passed a collection plate around and I gave them my last ten American dollars. I saw them waving at us from the street as we left, quite happy with their windfall.
And that was Mexico.
I’ve never been back.
I missed out on the food and beach, but I did experience a bit of their culture.
My mom was a real housewife, but not like one from the OC, that’s for sure. 😉 She got up before everyone, packed school lunches consisting of sandwiches on homemade bread, fresh baked cookies, and fruit from our trees. Then it was onto hot breakfasts for us four kids, followed by cleaning and organizing our massive home, and picking veggies from our garden to go with dinner.
I feel like it’s a life I would love for myself. Minus the four kids, of course. Louis the cat works for us. 😉
This is a nice family meal, so I hope you make it with love and share it with the ones you cherish. 🙂
- 2 cooked chicken breasts, shredded
- 1 cup dry brown rice
- 1 cup refried beans
- 3/4 cup enchilada sauce
- 1 cup shredded cheese
- 1/2 green pepper, diced
- 2 tsp chili flakes, optional
- Cook brown rice --> I like this method
- Heat oven to 350and grease a 9x9 baking dish
- In a mixing bowl, stir together the shredded chicken and enchilada sauce. Mix in the rice and beans and stir until it's all combined
- Transfer the mixture to the prepared 9x9 dish and top with the green peppers, then the shredded cheese and chili flakes
- Bake for 25-30 minutes, then broil for 2-3 to get a bit of crispiness to the layer of cheese