Green Chile Cheese Rice

1 c. rice (I always buy Jasmine)
2 c. water
1 tbl. margarine
4 oz. can mild roasted green chile
3-4 scallions, chopped
1 tbl. cilantro, chopped
4 oz. sour cream
1 c. shredded colby/jack cheese
salt, pepper, cooking spray
1 tbl. butter
parmesan cheese

Cook rice in water w/margarine. I use the microwave: 5 mins high, 13 mins 50% power. Mix cooked rice with chile, cheese, scallions, cilantro, and sour cream. Salt and pepper to taste. Pour into sprayed casserole, top with bits of butter and sprinkle with parmesan. Cook uncovered at 450 for 20 mins.

Pot Roast

4-5 chuck roast or bottom blade chuck (buy Choice grade)
1 large onion - chopped
3-4 carrots - chopped
3-4 celery stalks - chopped
3 leeks - well rinsed and sliced
4 large garlic cloves - smashed
1 c. red wine (I used Zin)
1 c. beef stock (reduced sodium)
28 oz. can whole, peeled plum tomatoes (Cento)
1 tbl. better than boullion chicken base
salt, pepper, flour, olive oil

You have to use a BIG Dutch oven to cook this in. Season meat (at room temp) on all sides with salt and pepper, then roll in flour. Heat 2-3 tbl. olive oil on high, then sear meat a few minutes on all sides. Remove meat. Add another tbl. oil, add all veggies except garlic, and cook down 10 mins over med-high heat. Add garlic, cook a few more mins. And wine, cook 5 mins. Add broth, tomatoes, and meat, bring to simmer, and then move to a 325 degree oven. Cook (covered) at 325 for 1 hr, then cook at 275 for 2-3 hrs until meat shreds with a fork. When done, puree half of the liquids in blender to make a soup-like base, then add back to pot.