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My husband is crazy about Mexican food and he always says, the spicier, the better. I swear, if liquid fire existed, he would be pouring it all over his meal! On the other hand, my kids and I aren’t that fond of having our taste buds on fire.
That’s another great thing about this side dish – I can divide it and spice up my husband’s portion with chili, hot sauce or whatever it is his heart desires. Check out what my friends at Jo Cooks had to say about this 3 Ingredient Mexican Rice:
This was amazing! I actually threw in a whole jalapeno pepper to give it some spice. That’s something I learned from my Mexican mother-in-law!
I may try that with the jalapeno, but I agree this was amazing to say the least. I could eat a whole pan full with no regrets. It’s absolutely that good and you have time, so why not? Plus, you can impress anyone that you have over for dinner which is a bonus!
Ingredients
1 cup rice, white, basmati and jasmine work great
2 cups Progresso chicken broth
1 10oz can Old El Paso enchilada sauce
salt and pepper to taste
Directions
In a large skillet or saucepan add the rice, Progresso chicken broth and Old El Paso 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 completely cooked, stirring occasionally.
Season with salt and pepper.
Top with tomatoes, green onions and cilantro or whatever else you prefer before serving.
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Thank you to Jo Cooks for this awesome recipe!
Quick Tip: Stuff your burritos with this rice, beans and meat of choice and you have Chipotle style burritos.
14 Comments
Gross enchiladas sauce in a can is bad but using it for the rice is so gross why do u have to try and mess up recipes
Because we’re rebels.
How old are you??? “Gross” really?
You brown the rice Frist, than add onions and spice, after the rice is golden brown you add water/chicken broth comes to full boil,than simmer20 minutes. Done, enjoy.
Give them a break! That is their recipe. Put your own recipe on your own web page. BTW – I make rice like Roseneverumind
You lost me at the canned enchilada sauce.
I prefer mine with garlic, onion, ground cumin and tomato sauce.
Simply the best.
That’s not how to make Mexican rice. It’s a cheap knockoff. No bueno
The 2 method…TOAST one cup rice in skillet with one quarter diced onion in TWO teaspoons of oil. Add one cup of tomato sauce (8oz) and one cup of water (TWO CUPS, liquid), add a pinch of salt (TASTE the damn thing first!!), then bring a boil. Lower it to simmer, covered for twelve minutes (one TWO…twelve!) Check it every two minutes after that ‘if necessary’.
This is not Spanish rice at all.Canned enchilada sauce gross.The rice needs to be browned in a bit of oil.Once browned you add chicken broth or water with chicken bouillon Tomatoe sauce .and chopped up onion.cover and cook on medium heat until water is evaporated and rice is steamed.SOUTHWEST NM RESTAURANTS FOLLOW THIS METHOD.
Well, not how I make mine, but I am willing to try something new. You never know unless you try….
I’ll give you tips worth trying! Its 1 cup rice to 2 cups chicken broth ( saving boiled chicken broth is ideal) Saute rice to nice golden brown, add 2-3 fresh tomatoes in blender with clove garlic and half onion.Blend then add it to rice and stir. Last add broth, cover, add salt & sprig of cilantro and cook covered 20 min. Best savory authentic rice ever!!!
Fry in lard thin sliced onion and gr pepper, fry rice add small amount of tomato. canned, crushed by hand. Add chicken broth canned or from Knoor chicken bullion, bring liquid to a boil cover till rice done. liquid should be about an inch or so above rice before you cover. Learned this from a 85yr old Mexican friend. Fideo the same just a little more liquid and tilt the cover before fideo is done to cook away some of the liquid if to soupy.
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I LOVE your version Susan !!!
I’ve added enchilada sauce (2-3 tbs) to my rice when I’ve had some left over. I do however brown, season with cumin, salt, pepper, cilantro n basil, then add my liquid. It adds a little something to my rice without that overwhelming flavor of enchilada sauce.