3 Ingredient Mexican Rice
Try this 3 Ingredient Mexican Rice recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- salt and pepper to taste
- 2 cups chicken broth
- chopped green onions
- chopped cilantro
- 1 10 oz can enchilada sauce
- chopped tomatoes
- 1 cup rice i used basmati
- Carbohydrate 0.649660137156478 g
- Cholesterol 460 mg
- Fat 92.3834526132568 g
- Fiber 0.304513753864067 g
- Protein 114.252187516125 g
- Saturated Fat 26.4368120242702 g
- Serving Size 1 1 Serving (625g)
- Sodium 455.906516192804 mg
- Sugar 0.345146383292412 g
- Trans Fat 7.85557496439769 g
- Calories 1322 calories
In a large skillet or saucepan add the rice chicken broth and enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to a medium.Cook for about 10 to 15 minutes, or until the rice is cooked, stirring occasionally.Season with salt and pepper.Top with tomatoes, green onions and cilantro before serving.
