Tortillas and Spanish Rice

This is the easiest tortilla recipe I have ever made. They taste really good, too. The baking powder is the secret here. While it's not an authentic ingredient, it does wonders to make your homemade tortillas soft and pliable. All the ones I had made before were stiff and brittle.

Tortillas
4 cups flour (I've used 1/2 white 1/2 whole wheat with good results, just up the water to about 1 1/2 cups)
1 1/2 tsp salt
1 1/2 tsp baking powder
1/3 cup shortening
1 cup - 1 1/4 cups water

Combine flour, salt and baking powder. Cut in shortening. Add 1 cup water. Stir with fork until ball of dough, adding spoonfuls of water if too dry. (This dough should be a bit sticky. I usually just put in the whole 1 1/4 cups water.) Knead in mixing bowl about 20 times. Set aside and rest the dough for about 10 minutes. Meanwhile, begin preheating your skillet (iron preferred) to med/high. Cut dough into 8 - 12 balls (depending on your desired size of tortilla). Dip the flatened dough ball in flour, coating well. Roll to desired size, getting as thin as you can. Add only a little flour, if necessary. It helps the stretching process to stick just a little to the countertop. Put on skillet. Cook until you see little bubbles forming. Flip; cook a few more seconds.
This takes a litte while the first few times, but it won't take long to get in a groove.
25-40 minutes
Serves 6-8

Easy Spanish Rice
2 cups water
1/2 cup favorite salsa (I use Aldi brand - it's very good)
1 cup rice
1 tsp butter/oil
Mix all ingredients. Bring to a boil. Cover and reduce temperature to low. Barely simmer for 45 minutes. Add salt, if needed, after cooking. Don't remove lid unless necessary.

My family loves when I mix the Spanish rice with one can of mexican chili beans from Aldi. We put it on the tortillas and add cheese and sour cream. It's really tasty.