Mexican Rice (aka: Sopa)

1-2 Tbsp Canola oil
1 cup white rice, long grain (not cooked)
1/4 to 1/2 white onion, diced (optional)
1 garlic clove, diced or pressed (optional)
2 cups water
1 bouillon cube (any flavor, optional)
2-3 Tbsp tomato sauce (freeze the rest in ice cube trays to use later, store in ziploc freezer bag once frozen)
1-2 Tbsp chopped fresh cilantro (optional)
1/2 cup frozen peas (optional)

1.  In a medium saucepan (that you have a lid for), heat oil.  Add uncooked rice and stir to coat.  Watch rice carefully so it doesn't burn, but you do want to lightly brown it. You may add the onion and garlic clove while browning the rice.

2.  If using bouillon cube, I usually add it to the water while I'm browning the rice.  Add water to the browned rice.  It will bubble up and steam right away, so add water quickly.

3.  Add tomato sauce, cilantro and frozen peas if using.  Bring to a boil, while still uncovered.  Once boiling, cover and immediately reduce heat to simmer.  Set timer for 20 minutes.

4.  After 20 minutes, liquid should be all absorbed.  Fluff rice with a fork and serve.

Notes:
If you don't want to chop your cilantro, you may add a sprig or two to the top of the pot just before putting the lid on to cook for 20 minutes.  When rice is ready, just use a fork to remove from the top of cooked rice before serving.

Easy Refried Beans

No-Fat Variety
1.  Get a can of whole pinto beans (Sun Vista brand is good).  Drain off most of the liquid into the sink.
2.  Pour beans with small amount of liquid into a skillet.  Using the back of a large spoon (or a potato masher), mash the beans while heating until they are the consistency you want.
3.  Season to taste.  Salt, pepper, garlic salt.  You may also add a little salsa and/or cheese (yes, cheese adds fat).

Low-Fat Variety
1.  Same as above, basically.  Drain all of the liquid from your can of beans.
2.  In place of the canned liquid, heat 1-2 Tablespoons of canola oil in your skillet, then add your drained whole pinto beans.  Use the back of a large spoon (or a potato masher) to mash the beans.
3.  Season to taste.

Quesadillas

When my son played high school football, I made trays and trays of these and delivered them after practice to the boys staying for the Fellowship of Christian Athletes meeting.  They were always well received.

Basic Ingredients:
Flour tortillas (size that fits flat in your skillet)
Shredded Mexican Cheese (or your choice of cheese)
Chicken, cooked and shredded (deli chickens are good for this)
cooking spray
non-stick skillet

Optional:
diced green chilies
sliced black olives
onions
Sour Cream and Salsa to serve as condiments

When making a large batch (like to feed a group of hungry teenagers), I mixed my filling all together in a large bowl.  When making one or two quesadillas, this is more the method I follow:
1. Spray skillet with cooking spray, pre-heat skillet until hot.
2.  Lay a tortilla in the skillet and let warm up for a minute or so.  Flip to the other side.
3.  On only half the tortilla, Sprinkle some cheese.  Add the chicken (and any other ingredients you want).  Sprinkle a little more cheese, then fold the empty half of the tortilla over the filling.
4.  Using a spatula, press down on the top of the folded tortilla to help the cheese melt and the two halves of the tortilla stick together.  When lightly browned on the bottom, use the spatula to gently flip the quesadilla to brown the other side.
5.  Remove to a plate and cut into 3-5 wedges (depending on the size of the tortilla used).  Serve with sour cream, salsa and/or guacamole on the side.

Enjoy.