Home » Side Dish Recipes » 3-Ingredient Mexican Rice
ByBrandie
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If you’re searching for a quick and tasty side dish to pair with your next Mexican-inspired meal, this 15-minute Mexican rice recipe is just what you need!
AN EASY RESTAURANT STYLE RICE RECIPE
Do you have any fun traditions for Cinco de Mayo? My family and I usually just do a fun Mexican-inspired dinner to celebrate. One of our favorites is Creamy White Chicken Enchiladas with this Mexican restaurant-style rice. This stuff is crazy-easy to throw together and the taste is amazing thanks to the enchilada sauce.
TIPS FOR MAKING MEXICAN RICE:
- This is the perfect recipe to make ahead of time, then save for later.It reheats beautifully!
- You could also take this rice and make it part of a burrito bowl. Just throw in some chicken and cornand lunch is served – yum! Or wrap it up in a tortilla shell with sliced avocado and black beans. So good and filling. One of my favorite meals!
- This is my cheater, quick and easy version of Mexican style rice. However, if you are looking for a truly authentic recipe, check out this one from Muy Bueno.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- basmati rice
- chicken broth
- red enchilada sauce
HOW TO MAKE MEXICAN RICE:
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.
Optional: top with sliced tomatoes and cilantro when serving
CRAVING MORE RECIPES?
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- Mexican Lasagna
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- Layered Taco Bake
- Momma’s Spanish Rice
3-Ingredient Mexican Rice
If you're searching for a quick and tasty side dish to pair with your next Mexican-inspired meal, this 15-minute Mexican rice recipe is just what you need!
4.91 from 22 votes
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Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Author: Brandie @ The Country Cook
Instructions
In a large skillet (or saucepan) stir together 1 cup basmati rice, 2 cups chicken broth and 10 ounce can red 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.
Video
Course: Side Dish
Cuisine: Mexican
Nutrition
Calories: 116kcal | Carbohydrates: 25g | Protein: 2g | Sodium: 289mg
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Leave a Reply
I love this recipe. I add salsa to it after it’s done. It’s so good and easy.Reply
Love hearing that! Thank you Janine!
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my goal for sept2023is to try food for emergency storage bought way too Much a few year years-old back so using what.
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going to give it may best,I’ll share with neighbor.can I use beef broth have on hand I’m 83 so what could go wrong NitaReply
Will this rice be fluffy? Not too much liquid? That’s the problem with using packaged Mexican rice. Seems like it is to gooey.
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I wouldn’t call it fluffy but it’s not “gooey”. I guess just look at the pics and judge for yourself whether you think it suits your tastes or not 🙂 I think maybe you are looking for an authentic Mexican rice that is fried first so I would Google that and look for an authentic Mexican recipe creator. This is my Americanized cheater version – ha!
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Can you make in a crock pot?
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Hi Nicole, I haven’t tested that yet. I’m sorry!
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This looks great. I’d like to make this for a nacho bar at my next party. Do you think I could make this in a slow cooker or make it ahead and keep it warm for a few hours in a slow cooker?
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I have never cooked with basmati rice. Does it differ from regular white rice? Is it important to the recipe?
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You could certainly make this with regular long grain white rice. However, I like the Basmati rice because it produces a fluffier rice and not so sticky. This helps to keep the Mexican rice from getting too pasty. Hope that makes sense. 🙂
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This version was delicious. Definitely NOT too much liquid and the enchilada sauce adds wonderful flavor. I think you could definitely add ground beef and onions and peppers and make it a whole meal. Thank you!Reply
Hey brandie! Can i ask if its possible to double up on this recipe? i need a larger amount of rice for a group of people. was thinking of just doubling everything…will that work?Reply
Hi Ashley! Absolutely – I don’t see why not! Hope everyone loves it 🙂
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I think that 2 cups of broth and a 10 oz can of sauce is too much liquid for only 1 cup of rice, and will make it come out gummy ,we.t and mushy. Rice is tricky, and I usually cut back on the liquid from what directions say. Instead of enchilada sauce, I use a can of diced tomatoes and chillis, and add diced onion.
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Nope. It’s not at all. It totally works. 🙂
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I used vegetable broth instead of chicken for a vegetarian/vegan take.Reply
Just made with red sofrito as I didn’t have enchilada sauce, hope it turns out well!Reply
Has anyone made this recipe in a crockpot? If so, how did it turn out? Any tips?
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This recipe is not made for the crock pot – sorry!
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Just made this but i added sauteed onions and 1/2 jalapeno. Very yummy! Will definitely make again.Reply
I admit that I was skeptical about the enchilada sauce but this was awesome! I used regular white rice and followed the recipe and I loved it. I have tried so many I didn’t like but now the search is over. This the recipe I will use from now on.Reply
Here’s a helpful hint. Before adding any liquid, brown your rice in a little bit of oil. This brings out the authentic Spanish/Mexican rice flavor.Reply
sounds yummy.
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This sounds so good, but I have issues with rice. Do you think riced cauliflower could be exchanged for the rice and chicken stock?
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I do not like riced cauliflower so I don’t use it and I am not familiar with cooking it so I couldn’t tell you. Perhaps someone else on here has more experience with it 🙂
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