I'll give the the recipe for the Spanish rice to follow.
12 tomatillas (green tomatoes) In a saucepan, place tomatoes and enough chicken stock to cover
5 cups chicken stock them. Add garlic, onion, and cilantro. Simmer until tomatoes are
2 medium garlic cloves soft; puree in blender. Add salt and pepper to taste. Soften tortillas
1 small onion in a little hot oil. Spoon about a tablespoon of cheese in each
1/2 cup cilantro, chopped tortilla and roll, reserving some cheese for the top. Place tortillas
salt and pepper, to taste in a baking dish and cover with tomatilla sauce. Sprinkle with
8 oz. Swiss Cheese, grated remaining Swiss cheese. Bake 325 degrees F until enchiladas are
oil thoroughly heated and cheese is bubbly, about 20 minutes.
8 corn tortillas
If you don't have left-over long-grain rice, cook 1 cup of rice to 2 cups of water along with some salt.
After the water and salt are boiling, add the rice. Put a lid on the rice and let cook until all the water has cooked-out. About 15-20 minutes.
In a separate skillet, add one piece of bacon chopped. Let it render its fat and then add 1/2 small onion and 1/2 bell pepper. Let it cook until the onions are translucent. Then add 1/2 - 1 can of diced tomatoes. This depends on how tomatoey (is that a word) you like it. Salt and Pepper to taste.