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!
CRAVING MORE RECIPES? GIVE THESE A TRY!
COPYCAT TACO BELL MEXICAN PIZZA
THE BEST MEXICAN LASAGNA
CROCK POT MEXICAN SHREDDED BEEF
EASY LAYERED TACO BAKE
MOMMA'S SPANISH RICE
THE BEST CHICKEN SPAGHETTI
COPYCAT CHILI'S SALSA
CROCK POT CHICKEN & RICE BURRITO BOWL
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
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.
Nope. It's not at all. It totally works. 🙂
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?
Hi Ashley! Absolutely - I don't see why not! Hope everyone loves it 🙂
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!
I have never cooked with basmati rice. Does it differ from regular white rice? Is it important to the recipe?
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. 🙂
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?
Can you make in a crock pot?
Hi Nicole, I haven't tested that yet. I'm sorry!