1 (5 ounce) can chopped spinach or oregano
1/2 cup large baking potatoes, peeled and cubed
1 teaspoon salt
2 teaspoons chili powder
2 tablespoons lemon juice
3 tomatoes, diced, red, green, and white
4 cloves garlic, sliced
3 tablespoons hot pepper sauce
2 quarts water, divided
1 cup lit uncooked white bread cubes
1 cup rinsed compacted onion
3 tablespoons chopped fresh jalapeno peppers
1 tortillas (6 sheets)
3 tomatoes, diced
3 cubes chicken bouillon
1 cup water
1 1/2 teaspoons sea salt
2 bay leaves
In a large saucepan over low heat, stir spinach, potatoes, salt, chili powder, cream and lemon juice. Add tomatoes and garlic; stir and cook, covered, for about 5 minutes.
Coil pot to simmer; pour in 1 stirring stew/cereal mixture. Let simmer for 2 to 3 minutes. Stir in water and cook for 3 to 4 minutes. Stir in pepper sauce and bay leaves, then cook 5 minutes more. Remove bay leaves from heat, cover and stir 1-2 minutes more.
Remove lid and stir in cooked rice and salted water. Continue to simmer over low heat, stirring occasionally, until all liquid is absorbed and rice is done, approximately 30 minutes. Stir in pancake mixture, tomato puree and 1/2 cup water. Cook until hot, 6 to 8 minutes. Serve over rice.