Ingredients
- 1 cup rice (I used Basmati)
- 2 cups chicken broth (low sodium)
- 10 ounce enchilada sauce (1 can)
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
Optional toppings
- tomatoes (chopped)
- green onions (chopped)
- cilantro (chopped)
Instructions
- 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.