On our last chicken enchilada night, I decided I wanted to add a fun side dish to our meal.
What goes better with your homemade enchiladas then a little bit of Mexican Rice?
I can admit that the Mexican Rice is actually my favorite part of going out for Mexican food.
I found this little recipe and dug through our pantry for all of the ingredients.
The tomato sauce complimented the enchiladas that we dipped in that homemade enchilada sauce better than anything else and I was able to modify the spices to our taste.
I used white rice, but I may need to try my brown rice experiment and use that instead.
This is a fun and inexpensive side dish and even our rice-haters ate it with great enthusiasm.
I think this will be a repeat performer in our house!
Mexican Rice
1 cup uncooked rice (not instant rice)
2 tablespoons oil
2 garlic cloves, minced
1 medium white onion, chopped (omitted because of personal taste)
2 ripe plum tomatoes, seeded and chopped (I omitted this ingredient because I didn’t have any tomatoes)
1 (8 ounce) can tomato sauce
1 cup chicken broth or beef broth (we chose chicken broth)
1 tablespoon chili powder (you can reduce this- I added 1 teaspoon)
3/4 teaspoon salt
Heat the oil in a heavy skillet. Add the rice and stir over medium-high heat until rice is golden brown. Add the garlic and chopped onion, and sauté until the onion just begins to brown. Add the tomatoes, tomato sauce, chicken broth, chili powder and salt, lower heat and cover. Simmer for 20 to 25 minutes until all liquid is absorbed. Remove from heat and allow to sit, covered, for 5 minutes. Fluff with a fork and serve.
Rice is yummy and a frugal side dish! Do you have any favorite rice recipes you could share?
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