Last updated on April 23rd, 2019 at 03:14 pm
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 pot.
You know that rice you get at your favorite Mexican restaurant along with your enchiladas or chimichangas, well I love that rice. But to be fair I love all Mexican food, but that rice is what brings the whole meal together. I don’t know about you though, but I can eat a bowl of this rice, call it lunch and be happy happy happy. To make this, all you need are 3 ingredients and 15 minutes! It takes you longer to get to the restaurant and order it than make this in your home, seriously. Not to mention how budget friendly this is.
I sometimes feel like I don’t cook enough with rice, somehow I always gravitate towards pasta dishes, but I do love rice probably just as much as pasta. Some of my favorite dishes are made with rice, like chicken and seafood paella or this chicken enchilada rice casserole, but nothing beats the simplicity of this rice dish.
The 3 ingredients that you need are rice, chicken broth and enchilada sauce. Yep, by adding enchilada sauce to this rice dish you give it all those Mexican flavors you love so much. Then top it with whatever toppings you prefer, I used chopped tomatoes, green onions and cilantro. You don’t need the toppings though, this rice is so so good. I told you I like simple dishes, and you can’t get any simpler than this.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
3 Ingredient Mexican Rice
Ingredients
- 1 cup rice I used Basmati
- 2 cups chicken broth low sodium
- 10 oz enchilada sauce 1 can
- 1/4 tsp salt or to taste
- 1/4 tsp pepper or to taste
Optional toppings
- tomatoes chopped
- green onions chopped
- cilantro chopped
Instructions
- 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.
Watch How To Make It
Notes
Nutrition
vivian says
October 2, 2018 at 5:08 pmThanks for a great recipe. It looks especially pretty with chopped tomatoes and green onion on top and my family really liked it.
Margaret says
June 29, 2016 at 12:12 pmWhat brand of enchilada sauce do you use? I don’t like the taste of the brands I have tried, they’ve been too vinegary or something.
Joanna Cismaru says
June 29, 2016 at 12:22 pmI used La Victoria.
Stacey says
June 29, 2016 at 10:54 amCheers… Will be trying this weekend…
Joanna Cismaru says
June 29, 2016 at 12:20 pmHope you like it!
Ken Easterling says
June 29, 2016 at 9:46 amHi Jo. This is my recipe for Mexican Rice. It has more ingredients and steps but is authentic.
Mexican Rice
Makes 6 Servings
Preparation: 5 mins
Cook Time: 25 mins
Ken’s Cookbook
Mexican
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.
1 cup white rice
1 tablespoon oil, or lard
1 1/2 cups chicken broth
1/2 onion, finely chopped
1/2 green bell pepper, finely chopped
1 fresh jalapeno pepper, seeded and chopped
2 medium tomatoes, seeded and chopped
salt and pepper to taste
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro
1 clove garlic, minced
1. In a medium sauce pan, cook rice, onion, green pepper, jalapeno, and diced tomato in oil over medium heat until the rice browns slightly.
2. Pour in chicken broth, and bring to a boil. Season with salt and pepper, cumin, cilantro, and garlic.
3. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes or until rice is done. If the rice is not done and the liquid is gone, add more chicken broth.
4. Garnish with roughly chopped Cilantro leaves before serving.
GINA says
June 29, 2016 at 8:07 amCAN I USE REGULAR RICE INSTEAD
Joanna Cismaru says
June 29, 2016 at 8:55 amAbsolutely!
Stacey says
June 29, 2016 at 7:36 amHi would shredded chicken or prawns work with this?
Joanna Cismaru says
June 29, 2016 at 8:56 amOf course, that would be great then you could turn this into a meal.