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Three Ingredient Mexican Rice

  • Prep
  • Cook
Servings: 6 people


  • 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


  1. 1. In a large skillet (or saucepan) stir together the rice, chicken broth and enchilada sauce.
  2. 2. Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low.
  3. 3. Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.