Chicken Chimichangas & Spanish Rice

Chimichangas

3 cups raw chicken, chopped
2 T butter

1 c onion, finely chopped
1 c celery, finely chopped
1 T flour
¼ t garlic powder
¼ t cumin
1 t seasoned salt
1 c cooked potatoes, diced
1 can green chili salsa
1 c chicken stock
8 medium flour tortillas

Sauté chicken in butter 3-4 minutes. Add onion and celery and cook 3-4 minutes more. Stir in flour and mix well. Add seasonings, potatoes, salsa and chicken stock. Simmer until thick, about 5 minutes. Divide mixture and place on tortillas. Roll burrito style with no insides showing. Secure with a toothpick. Deep fry on both sides until golden brown. Garnish with lettuce, tomato, cheese, and sour cream.

Spanish Rice (America's)
3 T oil
1 c rice
1 large tomato
1 clove garlic
2 T onion, chopped
2 ½ cups water
2 cubes chicken bouillon
½ t salt

Heat oil in skillet. Add rice to skillet and stir constantly until brown. In blender mix tomato, onion, garlic and 1/2 cup water. When rice is browned, add tomato mixture. Allow a bit of moisture to evaporate (3 minutes or so), then add remaining 2 cups of water, bouillon and salt. Bring to a boil and then turn down heat and simmer 45 minutes.