I had been planning to make enchiladas this week so finding the Spanish rice as an accompaniment was a surprise bonus. I mean, enchiladas are always great, don't get me wrong. A la carte with a side salad and avocado is perfectly fine, or even with just a side of doctored up black beans. But enchiladas with beans AND Spanish rice? It is simply a Mexican feast heaven, especially on a Wednesday night. I miss getting my Tex Mex fix but this is the closest thing to it here in Sweden. So at this point it might be appropriate to send out a big thank you to all of our friends and family who have helped make Tex Mex in Stockholm a possibility. You know who you are... those cans of Hatch green chili enchilada sauce, diced green chilis and jars of the best salsa in the world have helped us survive this cold, Mexican food-less place. Here's sending you a huge thank you from the bottom of our enchilada loving hearts!
In case you couldn't tell, enchiladas are my happy today.
By the way, here's a great tip for preserving the freshness of your avocados.
Click on the orange text below: