This 3-Ingredient Mexican-Style Rice tastes just like the one at the restaurant! Only 15 minutes to make and it only uses only one pan to prepare!
Disclosure: This is a sponsored conversation written by me on behalf of Glad Food Protection. The opinions and text are all mine.
3-INGREDIENT MEXICAN-STYLE RICE
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.
TIPS FOR MAKING THIS MEXICAN-STYLE 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!
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 NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
red enchilada sauce
salt & pepper, to taste
sliced green onions
HOW TO MAKE MEXICAN-STYLE RESTAURANT RICE:
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!
CRAVING MORE RECIPES? GIVE THESE A TRY!
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MOMMA'S SPANISH RICE
LOUISIANA DIRTY RICE
THE BEST CHICKEN SPAGHETTI
COPYCAT CHILI'S SALSA
CROCK POT CHICKEN & RICE BURRITO BOWL
3-INGREDIENT MEXICAN RICE
- 1 cup Basmati rice
- 2 cups chicken broth
- 1 (10 oz) can red enchilada sauce
- salt and pepper to taste
- chopped cilantro
- chopped tomatoes
- sliced green onions
- 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