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.
You can add ground beef, cooked chicken, or prawns to turn this into a full meal.
Be sure to store this dish as soon as it’s cooled as rice is a breeding ground for bacteria. Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and fluff the rice before reheating. This dish will last up to 3 months in the freezer.