3 Ingredient Mexican Rice Recipes
3-INGREDIENT MEXICAN RICE
This 3-Ingredient Mexican Rice tastes just like the one at the restaurant! only 15 minutes and it only uses only one pan to make!
Provided by Brandie @ The Country Cook
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 116 kcal, Carbohydrate 25 g, Protein 2 g, Sodium 289 mg, ServingSize 1 serving
3 INGREDIENT MEXICAN RICE
3 Ingredient Mexican Rice - your favorite Mexican restaurant style rice at home with only 3 ingredients. This rice comes together in only 15 minutes and in only one pot. Yup, you heard that right!
Provided by Joanna Cismaru
Categories Side Dish
Time 20m
Number Of Ingredients 8
Steps:
- Combine all the ingredients: 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 the rice: Cook for about 10 to 15 minutes, or until the rice is cooked, stirring occasionally. Season with salt and pepper.
- Season and garnish: Season with salt and pepper. Top with tomatoes, green onions and cilantro before serving.
Nutrition Facts : Calories 216 kcal, Carbohydrate 44 g, Protein 6 g, Fat 1 g, Sodium 797 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
MEXICAN RICE III
This is an excellent authentic Mexican rice recipe (not to be confused with Spanish rice) that I make as a side dish with all of my Mexican dishes. The key is cooking the rice properly and using good quality chicken broth or stock.
Provided by ALANASMOM
Categories Side Dish Rice Side Dish Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Nutrition Facts : Calories 158 calories, Carbohydrate 29.1 g, Cholesterol 1.4 mg, Fat 2.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 630.6 mg, Sugar 1.6 g
THREE INGREDIENT MEXICAN RICE
This is the perfect recipe to make ahead of time, then save for later. It reheats beautifully!
Provided by MayaKanamori
Categories Side Dish
Time 15m
Number Of Ingredients 7
Steps:
- 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.
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