Mexican Rice
If you're searching for a quick and tasty side dish to pair with your next Mexican-inspired meal, this 15-minute, 3-Ingredient Mexican rice recipe is just what you need!
Servings 6
Calories 116kcal
Instructions
- This first step is optional but I find it helpful to rinse the rice first to get off that extra starch. You want to rinse it in cold water until the water runs clear and not cloudy. After you've rinsed it well, then start the recipe. In a large skillet (or saucepan) stir together 1 cup basmati rice, 2 cups chicken broth and 10 ounce can red 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.
Video
Nutrition
Calories: 116kcal | Carbohydrates: 25g | Protein: 2g | Sodium: 289mg
