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Mexican Rice With Enchilada Sauce Recipe

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Enchilada Sauce Mexican food recipes, Best enchilada sauce, Homemade enchilada sauce
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Description

Mexican rice with enchilada sauce is a classic combination of fluffy rice and spicy sauce that makes a great side dish or main meal. This recipe is easy to make and packed with flavor, making it perfect for any occasion.

Prep Time

The prep time for this recipe is about 15 minutes.

Cook Time

The cook time for this recipe is about 25 minutes.

Ingredients

  • 1 cup of long-grain rice
  • 1 tablespoon of olive oil
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 can of enchilada sauce
  • 1 cup of chicken broth
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste

Equipment

  • A large saucepan with a lid
  • A wooden spoon

Method

  1. Rinse the rice under cold water until the water runs clear.
  2. In a large saucepan, heat the olive oil over medium heat.
  3. Add the diced onion and minced garlic and sauté until the onion is translucent.
  4. Add the rice to the saucepan and stir to coat with the oil, onion, and garlic.
  5. Add the can of enchilada sauce, chicken broth, cumin, and chili powder to the saucepan and stir to combine.
  6. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
  7. Simmer the rice for about 20 minutes, or until the liquid has been absorbed and the rice is tender.
  8. Remove the saucepan from the heat and let the rice sit for about 5 minutes.
  9. Fluff the rice with a fork and season with salt and pepper to taste.
  10. Serve the rice hot, garnished with chopped cilantro if desired.

Notes

  • You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
  • If you like your rice with a bit more kick, you can add some diced jalapeño pepper to the onion and garlic mixture.

Nutrition Info

One serving of this Mexican rice with enchilada sauce recipe contains approximately:

  • Calories: 220
  • Total Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 850mg
  • Total Carbohydrates: 41g
  • Dietary Fiber: 3g
  • Sugars: 2g
  • Protein: 5g

Recipe Tips

  • Make sure to rinse the rice well before cooking to remove excess starch.
  • If the rice is not cooked through after simmering for 20 minutes, add a bit more liquid and continue cooking until tender.
  • Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat the rice, add a bit of water or broth and microwave or heat in a saucepan until warmed through.

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