3-Ingredient Mexican Rice

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Cinco de Mayo

Do you have any fun traditions for Cinco de Mayo? My family and I usually just do a fun Mexican-inspired dinner to celebrate. One of our favorites is Creamy Chicken Enchiladas with this Mexican restaurant-style rice. This stuff is crazy-easy to throw together and the taste is amazing thanks to the enchilada sauce.  

3-Ingredient Mexican Rice

This is the perfect recipe to make ahead of time, then save for later. It reheats beautifully! For work and school lunches, I just put some individual servings into these GladWare® mini bowl containers. They are microwaveable, dishwasher and freezer safe. I even chopped up extra tomatoes and cilantro and stored them in a couple of GladWare® containers. They also keep fresh food fresh. Boom!

So many serving options

You could also take this rice and make it part of a burrito bowl. Just throw in some chicken and corn and lunch is served – yum! Or wrap it up in a tortilla shell with sliced avocado and black beans. So good and filling. One of my favorite meals!

Ingredients:
1 cup Basmati rice
2 cups chicken broth
1 (10 oz) can red enchilada sauce

Optional toppings:
salt & pepper, to taste
chopped cilantro
chopped tomatoes
sliced green onions
Directions:
In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.

Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.

Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.Optional: top with sliced tomatoes and cilantro when serving

We ate most of this rice for dinner. But I had a little bit leftover so I spooned it into a GladWare® medium rectangle container. I don’t want any little bit to go to waste. These containers keep it fresh and I love that I can re-heat my leftovers right in them!

Enjoy!

One Pot Cheesy Enchilada Rice

Creamy Chicken Enchiladas 

5 from 5 votes

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3-Ingredient Mexican Rice

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

A favorite Mexican restaurant-style rice that needs only 3 ingredients and comes together in 15 minutes and uses only one pot! Basmati rice, chicken broth and enchilada sauce are all you need!

Course: Side Dish

Cuisine: Mexican

Keyword: Mexican Rice

Servings: 6

Calories: 116 kcal

Author: Brandie @ The Country Cook

Ingredients

• 1 cup Basmati rice
• 2 cups chicken broth
• 1 (10 oz) can red enchilada sauce
• Optional toppings:
• salt and pepper to taste
• chopped cilantro
• chopped tomatoes
• sliced green onions

Instructions

1. In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
2. Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
3. Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.
4. Optional: top with sliced tomatoes and cilantro when serving

Nutrition Facts

3-Ingredient Mexican Rice

Amount Per Serving

Calories 116

% Daily Value*

Sodium 289mg 12%

Potassium 98mg 3%

Total Carbohydrates 25g 8%

Protein 2g 4%

Vitamin C 6.6%

Calcium 1.3%

Iron 2.2%

* Percent Daily Values are based on a 2000 calorie diet.

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