Savory and moist, with a kick of spice, makes this rice makes a perfect main or side dish for any Latin American inspired meal.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 1 ½ | cups | brown rice | ||
| 1 ¾ | cup | green enchilada sauce, mild | ||
| 2 | cups | water | ||
| 1 | 14.5 ounce can | diced tomatoes | ||
| 1 | 4 ounce can | green chiles | ||
| 1 | cup | whole kernal corn | ||
| ¼ | cup | chopped cilantro |
Instructions
- In a covered medium saucepan, bring rice, 2 cups of water, and 1 cup of enchilada sauce to a boil. Turn down to a simmer, stirring occasionally, until most of the water is absorbed (about 30 minutes).
- Add the rest of the enchilada sauce, tomatoes, green chiles, and corn.
- Cover the saucepan and allow it to simmer until the rice is tender (about 15 minutes).
- Add fresh cilantro and serve warm.
Prep Time: 1 hour 15 minutes Serving Size: 4-6 servings
