For the Mexican rice:

• 2 tablespoons vegetable oil
• 1 cup dry long-grain white rice
• 8 oz canned tomato sauce
• 2 1/2 cups warm water
• 1 teaspoon chili powder
• 2 teaspoons Calde de Tomate tomato bouillon
• 2 cloves garlic, minced
• Salt, to taste

For the refried beans:

• 2 tablespoons lard or canola oil
• 3 garlic cloves, peeled
• 2 (15 oz each) cans pinto beans
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt, to taste
• 1/2 a lime, juiced (optional)

For the enchiladas:

• 3 tablespoons olive oil
• 3 tablespoons all-purpose flour
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt, or more to taste
• Pinch of cinnamon
• 2 tablespoons tomato paste
• 2 cups chicken broth
• 1 teaspoon apple cider vinegar or distilled white vinegar
• Freshly ground black pepper, to taste
• 1 lb lean ground beef
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 2 cups Monterey Jack cheese, grated
• 1 cup cheddar, grated
• 8 6-inch white corn tortillas
• For topping: cotija cheese, sour cream, cilantro

For the rice:

1. Heat oil in a skillet over medium-high heat. Add rice and cook, stirring constantly, until rice begins to turn golden in color.
2. Pour in warm water followed by tomato sauce and stir. Stir in chili powder, Calde de Tomate, minced garlic, and salt. Bring to a boil. Once boiling, cover and reduce to low. Simmer until all water has been absorbed, about 20 minutes.
3. Remove from heat. Fluff up rice and cover. Let sit for 5-10 minutes before serving.

For the beans:

1. In a skillet over medium heat, heat oil or lard. Add garlic and cook until browned on both sides. Smash cloves with a fork.
2. Stir in beans, chili powder, cumin, and salt, and cook until beans are heated. Smash bean mixture with masher until desired texture is reached.

For the enchiladas:

1. Preheat oven to 350°F.
2. In a medium-sized pot, warm the oil over medium heat. Once hot, whisk in flour, chili powder, cumin, garlic powder, oregano, and salt. Cook until fragrant and darkened in color while whisking constantly. Add tomato paste and broth. Whisk until fully mixed and without lumps.
3. Raise heat to medium-high. Bring mixture to a gentle simmer, adjusting the heat as necessary. Simmer, whisking often, until sauce has thickened, about 5 to 7 minutes.
4. Remove from heat. Whisk in vinegar and season to taste with salt and pepper. Set aside.
5. Heat a large skillet over medium-high heat. Add ground beef and all seasonings. Cook until beef is browned. Add 1/2 cup of the enchilada sauce to beef and stir to combine.
6. Pour a thin layer of enchilada sauce into a baking dish. Fill corn tortillas with a few spoonfuls of beef, roll tightly and place seam side down in baking dish. Cover with remaining enchilada sauce. Top with Monterey Jack and cheddar and bake until golden brown and bubbly, 25 minutes.