Here's the one I like from Cook's Illustrated. It's the one I go to whenever I make it. Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup minced fresh cilantro leaves 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Here is my recipe for Migas, which I have been making for decades. When I have leftover Mexican food, I generally make it into breakfast burritos. Migas 2 tbsp olive oil (approx) 1/4 cup minced onion 2 cloves garlic, chopped 1-2 jalapeño peppers (use Serrano chilies if you want it spicier) 1/2 red bell pepper, chopped 2 tsp cumin* 1 tsp oregano* 4 corn tortillas, cut into 3/4" squares 3 eggs 2 tbsp green salsa salt, to taste 1/3 cup cooked beans or 1/4 cup bean dip (heated in MW) 1/4 cup warmed Spanish rice (optional) 1/3 cup grated Manchego or chopped Cotija cheese 1/3 cup chopped cilantro Heat olive oil in large skillet. Add onions and saute for a few minutes - then add the garlic and peppers and saute for 2 minutes more. Add the cumin and oregano and stir in to blend together. Add the tortillas squares and saute, stirring to make sure that all sides of the tortilla square get coated with seasoned oil. You may need to add a small amount of oil at this point, but it should be minimal. Beat the eggs with the salsa, and add about 1/2 tsp salt, if needed. Pour the egg mixture over the tortilla mixture, and scramble until the eggs are almost done. Add the beans or bean dip (and rice, if you have it) and stir to combine and finish cooking the eggs. Reduce heat, add cheese, and stir to combine. Turn off heat, and stir in cilantro. Serve on warmed plates with tortilla chips, if desired, and guacamole. *If you use bean dip that has been seasoned with a lot of cumin and oregano, you can omit the cumin and oregano here. Options: Add chorizo or other sausage to the sauteed vegetables. You can use chopped tomatoes instead of salsa. Serves three. To make a breakfast burrito, I make a simple omelet using two eggs in a 7" non-stick pan, cover, and set aside. Then I take a large flour tortilla (12" diameter) add 2-3 slices of smoked turkey breast or ham, and top that will a thin layer of bean dip, Spanish rice, sauteed onions and bell pepper and then half of the omelet (I usually make two at a time and use two skillets). Then I top the egg with Habanero hot sauce and grated melting cheese (usually cheddar or Swiss), and then transfer the tortilla to a heated 12" skillet, cover it, and leave it on medium heat for 5-7 minutes, or until the cheese has melted and the tortilla is slightly crisp. Then I remove it to a plate and fold over the sides. It's probably not a burrito because the tortilla gets crisp, but I'm not sure what else to call it. Lars Note that mine look like mush, but they taste much better than the look. This post was edited by publickman on Sun, Sep 21, 14 at 16:23

I like this one better than any I've tried. It's purloined from the homesick texan blog. I do use fewer tortillas. Just a matter of preference. Slightly Fancy-Pants King Ranch Chicken Casserole Ingredients: 1 1/2 pounds of chicken, without skin and bones 4 teaspoons of lime juice 1/4 cup of olive oil 3 cloves of garlic, minced 4 tablespoons of butter 1/2 an onion, diced 1 red bell pepper, diced 1 poblano pepper, diced 1 10oz. can of Ro-Tel tomatoes, drained (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno) 4 teaspoons ancho chile powder (or chili powder) 1 teaspoon of cumin 1 cup of chicken broth 2 tablespoons of flour 1/2 teaspoon of cayenne pepper 1/2 cup of half and half 1/3 cup of sour cream 1/2 cup of cilantro, chopped 3 cups of grated pepper jack and cheddar 10 corn tortillas Salt and pepper to taste. Method: 1. Season the chicken with the lime juice, 2 teaspoons of ancho chile powder and a dash of salt. In a skillet heated on medium, cook the chicken in the olive oil on each side for about 10 minutes. 2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Taste and see if it needs more salt and pepper. Should yield about 3 cups. 3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. 4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute. 5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally. 6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat. 7. Preheat the oven to 350 degrees. 8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side). 9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese. Repeat the layering, leaving the cheese layer on top. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Great meals as usual!!! Shirley, aren't leftovers grand? No thinking of what to cook and easy cleanup. Phyllis, it's nice to take something handy and put your own touches in it. Susan, I had to laugh at you taking yourself physically away from the kitchen to avoid eating more. I agree, the packaged meals are definitely portion-control! Pam, leftover lasagna sounds good! Especially with your snowy weather. Raven the rotisserie chickie and your sides make a great meal! Angela, your dinner sounds so good. I really like the idea of the pasta and shrimp salad. Cherryfizz your meal made my mouth water. Did you use chicken breasts?