What to do with leftover Mexican/Spanish rice...

    Rice always seems to be the gift that never stops growing. Our neighbor made us a huge dish of Mexican rice the other day, and it was delicious! For a week I have been making dishes with this rice. This is my last one, I have finally used it all up!  This happens to us when we eat out at a Mexican restaurant too.
   I made this for our church lunch on Sunday. It was delicious and soooooo easy! Just like the name says, you should probably have everything on hand in your pantry. It is easy to make this soup really spicy or really mild according to your family’s taste. So, the next cold, snowy day you have- don’t go out to buy ingredients to make a soup, just look in your pantry!

Everything you already have Mexican Crockpot Soup
2 and ½ Cups Mexican Rice
1 to 1&½ Cups Hamburger, browned with diced onions
1 Can Rotel
1 Can Tomato Sauce
1 Can Chicken Broth
1 Can Black Beans
1 Can Tomato Soup
½ Cup Salsa
5 Cups Water
1 TBSP Onion Powder
1 TBSP Chili Powder
½ TBSP Cumin
1 TBSP Dried Cilantro
½ TBSP Garlic Powder
1&½ Cups Frozen Corn
4 Slices of American Cheese
Tortilla Chips
Shredded Cheese


Put all ingredients in your crock pot. Cook on high 3&½ to 4 hours, stirring occasionally. Top with crushed tortilla chips and shredded cheese. Serves 12 to 15 people.

What to do with leftover rice salad?

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I love to make rice salad.  It's so easy, a little of this, a little of that, some cheese and Italian dressing and voila, ready to eat.  Unfortunately, I'm the only one in our family who really loves rice salad, so I either need to be making it for a party or be prepared to eat it every night for a week.  Last week I got tired of eating leftover rice salad, so I snuck it into a dish for dinner.  Wouldn't you know, my family loved the dish, so I now know what I can do with leftover rice salad.  Enjoy!

Chicken Vino
Ingredients:
6 Chicken Breast or Thighs, thawed 
1 Can Cream of Mushroom
1 & 1/2 to 2 Cups of Rice Salad
1/2 Can Black Olives, Sliced
1/2 Green Pepper, Chopped
1/2 Onion, Chopped
1/4 Cup Cream Cheese
1/2 Cup Red Wine
(*My rice salad had peas and tomatoes in it, if yours doesn't you can also add these to your dish.)

Put your chicken into a large slow cooker.  Pour all other ingredients on top.  Cook on High for 1 &1/2 to 2 hours until chicken is done.  Check periodically and stir, add a little water or milk if sauce starts to dry up.