Ingredients
- 1 cup Basmati rice
- 2 cups chicken broth
- 1 10 oz can red enchilada sauce
Optional toppings
- Salt & pepper, to taste
- chopped cilantro
- Chopped tomatoes
- Sliced green onions
Directions
- 1. In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
- 2. Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
- 3. Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.
