Savory and moist, with a kick of spice, makes this rice makes a perfect main or side dish for any Latin American inspired meal.
|1 ½||cups||brown rice|
|1 ¾||cup||green enchilada sauce, mild|
|1||14.5 ounce can||diced tomatoes|
|1||4 ounce can||green chiles|
|1||cup||whole kernal corn|
- 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.