Restaurant-Style Mexican Rice

Can also be made in an instant pot; adjust liquid to ratio of 1 part rice to 1.25 parts liquid

2 c basmati rice
14-oz can diced tomatoes with liquid
3.5 c water
1/4 tsp salt
1/4 tsp ground cumin 
1/4 tsp ground coriander
1/4 tsp ancho chile powder
1/4 tsp dried oregano, crushed
1/8 tsp garlic powder
1/8 tsp garlic powder
1/8 tsp freshly ground black pepper

Combine all ingredients. Microwave in a Pyrex bowl for 18 minutes or until rice is done. Fluff and serve.

Seafood Enchiladas

1.5 to 2 lbs seafood (I used a mix of cod and shrimp)
1 tablespoon butter
1 small onion, chopped
12-oz jar salsa verde
8 ozs cream cheese
7-oz can chopped green chiles
2 cups shredded Monterey Jack cheese, divided
10 to 12 6" corn tortillas
Fresh cilantro
Sliced jalapeños

Remove skins and shells from seafood; cut in 1" pieces. Preheat oven to 350°. Butter a 9x13" baking dish.

In a large skillet, heat butter over medium-high heat. Add onion; saute until crisp-tender, 3 to 4 minutes. Add seafood; saute 5 to 7 minutes or until done. Remove from pan.

In the same pan, warm salsa, cream cheese and chiles just until cream cheese is melted. Stir in 1 cup shredded cheese; remove from heat.

Stir just enough cheese sauce into seafood mixture to bind it together. Spread 1 cup sauce into baking dish. Place 1/3 cup shrimp mixture on each tortilla, roll up and place in prepared dish, seam side down. Top with remaining sauce, spreading to coat tortillas. Sprinkle with remaining cheese.

Bake covered until cheese is melted, 20-25 minutes. Sprinkle with cilantro; top with jalapeño slices. Good with Mexican rice.