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!
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 NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
Basmati rice
chicken broth
red enchilada sauce
Optional toppings:
salt & pepper, to taste
chopped cilantro
chopped tomatoes
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!
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3-INGREDIENT MEXICAN RICE
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
- 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
Video
Nutrition
Nicole
Can you make in a crock pot?
Brandie @ The Country Cook
Hi Nicole, I haven't tested that yet. I'm sorry!
MaryAnn
This looks great. I'd like to make this for a nacho bar at my next party. Do you think I could make this in a slow cooker or make it ahead and keep it warm for a few hours in a slow cooker?
Dawn Elias
I have never cooked with basmati rice. Does it differ from regular white rice? Is it important to the recipe?
Brandie @ The Country Cook
You could certainly make this with regular long grain white rice. However, I like the Basmati rice because it produces a fluffier rice and not so sticky. This helps to keep the Mexican rice from getting too pasty. Hope that makes sense. 🙂
Sandy
This version was delicious. Definitely NOT too much liquid and the enchilada sauce adds wonderful flavor. I think you could definitely add ground beef and onions and peppers and make it a whole meal. Thank you!
Ashley
Hey brandie! Can i ask if its possible to double up on this recipe? i need a larger amount of rice for a group of people. was thinking of just doubling everything...will that work?
Brandie @ The Country Cook
Hi Ashley! Absolutely - I don't see why not! Hope everyone loves it 🙂
donna
I think that 2 cups of broth and a 10 oz can of sauce is too much liquid for only 1 cup of rice, and will make it come out gummy ,we.t and mushy. Rice is tricky, and I usually cut back on the liquid from what directions say. Instead of enchilada sauce, I use a can of diced tomatoes and chillis, and add diced onion.
Brandie @ The Country Cook
Nope. It's not at all. It totally works. 🙂
Donna E Moren
I used vegetable broth instead of chicken for a vegetarian/vegan take.
Amanda
Just made with red sofrito as I didn't have enchilada sauce, hope it turns out well!
Jolene
Has anyone made this recipe in a crockpot? If so, how did it turn out? Any tips?
Janice
Just made this but i added sauteed onions and 1/2 jalapeno. Very yummy! Will definitely make again.
Crystal Barton
I admit that I was skeptical about the enchilada sauce but this was awesome! I used regular white rice and followed the recipe and I loved it. I have tried so many I didn't like but now the search is over. This the recipe I will use from now on.
Cara Baines
Here's a helpful hint. Before adding any liquid, brown your rice in a little bit of oil. This brings out the authentic Spanish/Mexican rice flavor.
Helen
sounds yummy.
Margaret
This sounds so good, but I have issues with rice. Do you think riced cauliflower could be exchanged for the rice and chicken stock?